1 meaty turkey carcass (from a 16 lb. bird)
9 stalks celery, cut into 1/2 inch slices
1 1/2 lbs. carrots, in 1 inch chunks
2 med. onions, diced
1 lb. parsnips, peeled, 1/2 inch rounds
2 c. chopped dill
6 cloves garlic, chopped
1 c. parsley
1 tbsp. salt
2 tsp. freshly ground pepper
10-12 c. water
1 c. barley

Place carcass, celery, carrots, onion, parsnips, garlic, 1 cup dill, parsley, salt, pepper and water in an extra large soup pot over medium heat. Bring to boil, reduce heat, and simmer for 3 hours. Skim foam off soup as it cooks. After 3 hours, remove carcass, cool and shred meat. Return meat to soup and add barley. Simmer 40 minutes. Add remaining dill, and serve. This soup freezes well.