Created by Derf on November 25, 2011
Step 1: Broth: Combine onion carrots, bay leaf, peppercorns,parsley stocks, turkey carcass, water, chicken stock and tomatoes, in a stock pot. Bring to boil. Reduce heat to simmer. Simmer for 2 1/2 hours. Strain and refrigerate overnight if possible. Pick out the meat and any whole veggies after straining to use in the soup.
Step 2: Soup: In a clean stockpot, combine strained turkey broth, carrots, celery, rutabaga and pearl barley. Simmer for 30 minutes or until barley and veggies are tender. Add turkey, corn and kidney beans. Cook for a couple of minutes until heated through.
Step 3: Add Salt and pepper to taste. Ladle into bowls and garnish with parsley.