Turkey Leftovers - Barley Soup

Ingredients

Broth

• 1 Spanish onion, chopped
• 2 carrots, chopped
• 1 bay leaf
• 10-12 peppercorns
• 1/4 cup parsley sprig, chopped
• 1 turkey carcass
• 8 cups water

• 1 (10 ounce) can chicken stock

• 1 (18 ounce) can tomatoes

Soup

• 1 cup sliced carrot
• 1/2 cup sliced celery (with leaves)
• 1/2 small peeled cubed rutabaga
• 1/3 cup pearl barley
• 4 cups cubed cooked turkey
• 1/2 cup corn kernel
• 1/2 cup canned red kidney beans, washed
• salt and pepper
• 2 tablespoons chopped fresh parsley

Directions

1. 1

   Broth---------.

2. 2

   Combine onion carrots, bay leaf, peppercorns,parsley stocks, turkey carcass, water, chicken stock and tomatoes, in a stock pot.

3. 3

   Bring to boil.

4. 4

   Reduce heat to simmer.

5. 5

   Simmer for 2 1/2 hours.

6. 6

   Strain.

7. 7

   Soup-----------.

8. 8

   In a clean stockpot, combine strained turkey broth, carrots, celery, rutabaga and pearl barley.

9. 9

   Simmer for 30 minutes or until barley and veggies are tender.

10. 10

    Add turkey, corn and kidney beans.

11. 11

    Cook for a couple of minutes until heated through.

12. 12

    Add Salt and pepper to taste.

13. 13

    Ladle into bowls and garnish with parsley.