1 1/2 c. coarsely chopped onions
1/2 c. chopped carrots
1/2 c. chopped leeks
1/2 c. chopped turnips
1 clove garlic
1 tsp. salt
6 sprigs parsley
Thyme
1 bay leaf
Turkey carcass

SOUP:

2 tbsp. minced onion
1 clove garlic
3 tbsp. butter
1/2 c. diced carrots
1/2 c. diced celery
1/2 c. chopped mushrooms
2 tbsp. flour
1/3 c. barley
7 c. turkey stock
Salt and pepper
1 tsp. marjoram

STOCK: Combine all stock ingredients in large kettle with turkey carcass and 12 cups water. Bring to a boil over high heat. Reduce heat and skim off surface froth. Simmer for 2 1/2 hours. Makes 7-10 cups. Pick meat off bones and save.

SOUP: Saute in pan onion, garlic, and butter. Stir in carrots, celery and mushrooms. Saute for 5 minutes. Stir in 2 tablespoons flour, and cook mixture for 3 minutes. Add 7 cups or more of stock and 1/3 cup barley, marjoram, salt, and pepper to taste. Bring to a boil. Simmer partly covered for 1 1/2 hours. Add turkey meat. Enjoy.