Turkey Soup

By cmschnettler

Ingredients

• Turkey bones, carcass, leftover pieces, etc
• 2 quarts of Chicken Broth
• 3 Carrots
• 3 Celery Stalks with leaves
• 1 or 2 Bay Leaves
• 2 Garlic cloves
• 2 tsp each poultry seasoning, marjoram
• 2 cups cooked barley
• 2 or 3 cups of diced Leftover Turkey Meat
• Fresh Parsley, for garnish (optional)
• Salt & Pepper to taste

Details

Adapted from cookinghawaiianstyle.com

Preparation

Step 1

Place turkey carcass in two quarts of chicken broth with two halved carrots , 1 1/2 celery stalk, 2 crushed garlic cloves, poultry seasoning, marjoram & 1 bay leaf.  Bring to a boil and simmer 1 1/2 hours.

Remove carcass and all large vegetables. Strain soup through a colander lined with a cheese cloth. Discard everything and return the strained broth to the pot. Chop remaining carrot and celery and add to broth along with barley. If you choose, you can also add another bay leaf to the broth. Simmer 20 minutes. Dice all leftover vegetables & turkey meat and add to pot. It is important to add all cooked veggies & meat at the end so they do not dissolve. Add corn, mushrooms & peas & simmer another 15 minutes. Season with salt and pepper to taste and sprinkle with chopped fresh parsley.