Turkey Carcass Soup

Stock:
1 turkey carcass, broken into pieces
any defatted pan juices or gravy
12 c. water (enough to cover carcass)
2 medium onions, chopped
2 ribs of celery, diced with leaves
½ c diced carrots
½ c diced leek (optional)
½ c diced turnip
1 clove garlic
1 t. salt
6 sprigs parsley  or 2 t. dried parsley flakes
½ t. thyme
1 bay leaf
Combine all ingredients in large pot, bring the stock to boil, and simmer for 2 to 3 hours. (The longer the better but don’t cook away the liquid). Strain the stock and skim off the fat.

Soup:
2 T. minced onion
1 clove garlic
1 T. butter
1 c. diced carrots
½ c. diced celery
½ c. chopped mushrooms
1 ½ T. flour
6 to 7 c. turkey stock
salt and pepper to taste
1 c. cooked barley or rice (or ½ c. raw)
2 T. parsley
(Fran also uses thyme and marjoram)