Holiday Turkey Soup - cooking recipe

Ingredients

Broth
1 turkey carcass (meat removed from Thanksgiving or Christmas dinner)
1 bay leaf
Soup
turkey broth
2 -3 cups cut up turkey meat
1 cup dry barley
1/2 cup dry rice (brown preferred)
1 chopped onion
1 cup chopped fresh parsley
12 cups water (filtered preferred)
1 teaspoon poultry seasoning
1 teaspoon salt (sea salt preferred)
4 -6 pressed garlic cloves or 1 teaspoon garlic powder
1/2 cup chopped carrot
2 -3 chopped celery ribs
pepper

Preparation

Cover turkey carass with with the 12 cups of water and add the bay leaf. Bring to boil, then cook on low for 1 to 2 hours. Let cool, remove carass & bay leaf & skim the fat.
Bring broth to boil and add barley, salt, pepper, poulty seasoning.
Once barley has been started, cook rice in a separate pot.
After barley has cooked for about 40 minutes, add turkey & all remaining veggies. Cook an additional 20 minutes.
Stir in cooked rice. Serves a crowd & is even better the second day. Freezes great as well.