Hearty Barley Turkey Soup Recipe

Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion 3 stalks celery 1/2 cup chopped carrot peppercorns 1 pinch thyme and 1 bay leaf. Simmer skimming excess fat and foam from top of stock as needed 2 to 2 1/2 hours. Add more water to stock as it evaporates. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.

Mix 1 1/2 pounds carrots 2 onions 6 stalks celery barley mushrooms 2 bay leaves salt marjoram black pepper and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup stirring occasionally until barley is fully cooked 1 hour and 20 minutes. Add turkey meat to the soup and simmer for 10 more minutes. Remove bay leaves before serving.