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Hearty Barley Soup

1 leftover turkey carcass
7 carrots, sliced, divided
2 ribs celery, sliced
1 1/2 teaspoons of salt
3/4 teaspoon of pepper
1 cup of pearled barley
3 tablespoons of butter
1 large onion, chopped
4 sliced carrots
2 cloves garlic, minced
8 ounces of mushrooms, sliced
2 tablespoons of chopped parsley

In a large saucepot over high heat, combine 3 quarts of water, turkey carcass, 4 sliced carrots, celery, salt and pepper. Reduce the heat and simmer for 2 hours or until the remaining meat falls off the carcass. Remove carcass and let cool. Take any remaining meat off the carcass and discard bones. Meanwhile in a large saucepot over medium high heat, toast barley in hot butter for 5 minutes, stirring until browned. Add onion, garlic and remaining 3 sliced carrots, cook for 5 minutes or until tender. Pour into stock and bring to a boil. Reduce the heat and simmer for 30 minutes. Stir in the mushrooms and parsley. Makes 8 servings
 

 

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