2 tbsp. olive or vegetable oil
2 lbs. turkey or chicken drumsticks
4 med. size stalks celery, sliced 1/2 inch thick
3 med. size carrots, peeled and sliced 1/2 inch thick
1 lg. yellow onion, coarsely chopped
2 cans (1 lb. each) tomatoes
3 c. water
1/3 c. med. pearl barley
1 tsp. salt
1 tsp. each dried marjoram and thyme, crumbled
1/2 tsp. black pepper
1/4 c. minced parsley

1. Heat the oil in a large saucepan or 5 quart Dutch oven over moderate heat for 1 minute. Add the drumsticks and brown on all sides, about 15 minutes.

2. Add the celery, carrots, onion, tomatoes, water, barley, salt, marjoram, thyme and pepper and bring to a boil over high heat. Cover, reduce the heat to low and simmer until tender, 1 1/2 to 2 hours for turkey, 1 hour for chicken.

3. Stir in the parsley and serve or refrigerate the soup until cool, skim off fat. Remove the skin and bones and cut meat into bite size chunks. Reheat when ready to serve.