Turkey Leftovers - Barley Soup

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 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
• 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

Recipe

• 1 broth---------.
• 2 combine onion carrots, bay leaf, peppercorns,parsley stocks, turkey carcass, water, chicken stock and tomatoes, in a stock pot.
• 3 bring to boil.
• 4 reduce heat to simmer.
• 5 simmer for 2 1/2 hours.
• 6 strain.
• 7 soup-----------.
• 8 in a clean stockpot, combine strained turkey broth, carrots, celery, rutabaga and pearl barley.
• 9 simmer for 30 minutes or until barley and veggies are tender.
• 10 add turkey, corn and kidney beans.
• 11 cook for a couple of minutes until heated through.
• 12 add salt and pepper to taste.
• 13 ladle into bowls and garnish with parsley.