Turkey soup

Ingredients

• 1 onion
• 1 turkey frame minced
• 2 carrots minced
• 3 stalk(s) celery minced
• 1 bay leaf
• Leftover turkey meat
• Salt and pepper to taste

Preparation

1. Place the turkey frame in a large, heavy bottomed stock-pot and add enough water to just barely cover it. Over high heat, bring to a boil and then reduce heat until you can maintain a bare simmer with the lid partially covering the pot. Let the turkey stock simmer. Skim the surface of any foam or particles every 20 minutes or so, for about 4 hours.


2. Remove and discard the bones, and strain the turkey stock through a fine mesh strainer into a large, clean pot. Let cool in refrigerator over night.


3. Remove from refrigerator and skim fat off. Add rice or barley, onion, carrot, celery and ay leaf, bring to a boil and cook until barley and vegetables are done. Remove the bay leaf, add the turkey meat and cook for another 5 minutes.


4. Season to taste with salt and pepper. Serve with slices of crusty bread. Refrigerate any leftovers.