Homemade Turkey Soup Recipe! #Friendsgiving

Preparation Time 30 min Total Time 2 hr 55 min Recipe Makes 10 Servings (1 cup each)

Carcass from cooked 10 - to 12-lb (5 to 6 kg) turkey 3 quarts (12 cups/3 L) water 1 tsp (5 mL) salt 1/2 tsp (2 mL) pepper 1/4 tsp (1 mL) poultry seasoning or dried sage leaves 1 dried bay leaf 1/2 cup (125 mL) uncooked pearl barley 3 medium carrots, sliced (1 1/2 cups/375 mL) 1 large onion, chopped (1 cup/250 mL) 2 medium stalks celery, sliced (1 cup/250 mL) 3 cups (750 mL) cut-up turkey 2 tbsp (30 mL) chopped fresh parsley, if desired

Instructions Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes. Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf. Skim fat from broth; discard. Add turkey meat cut from bones to broth; stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring.