Serves 6. Boil carcass of turkey or use leftover meat.

4 carrots
1 onion
1/2 c. celery
3 spuds
2 rutabagas
1 tbsp. salt
Pepper to taste
1/2 c. barley or rice (opt.)

Add small unboiled pieces of meat to soup stock. Cover carcass with water; simmer until meat is tender. Cool, remove meat from bones, skim fat, add vegetables, rice, etc. and cook until tender. Add diced spuds and cook another 15 to 20 minutes.