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After Christmas, even if you do not intend to make soup, make the turkey stock and freeze it.

Servings: 4

For the stock

1 turkey carcass Water to cover 1 onion, quartered 2 carrots cut in 2-inch chunks 2 stalks celery cut in 2-inch chunks

For the soup

½ cup pearl barley 1 cup diced carrots 1 onion, coarsely chopped 2 cups diced turnip 2 cups diced squash or sweet potato Salt and pepper to taste 2 tablespoons chopped fresh parsley

Method

Break up turkey carcass to fit large saucepan. On high heat, add water, onion, carrots and celery. Bring to boil. Skim any scum that rises to top.

Turn heat to low and simmer for two hours. Strain soup into another pot, reserving carcass but discarding vegetables. There will be about six cups of stock. Pick any meat off carcass and reserve.

Bring stock to a simmer, sprinkle in barley and simmer, covered, for 30 minutes.

Add carrots, onions, turnip and squash and simmer for a further 30 minutes or until vegetables are tender. Add any leftover turkey to soup. Season well with salt and pepper and garnish with parsley.

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