Carcass, wings & bones of 1 leftover turkey
2 stalks celery with leaves
2 carrots, cut in chunks
2 bay leaves
1/2 tsp. basil
1/2 tsp. marjoram
Remove all meat from the bones and carcass and refrigerate.
Break bones and carcass up into pieces small enough to fit into
a 4 or 5 quart crock pot.
Add remaining ingredients and 3 quarts of water.
Cover and simmer on the low setting for 24 hours.
Strain broth, and refrigerate overnight in a clean bowl.
Discard vegetables and bones.
The next day, remove the fat that has congealed on the surface
of the broth.
Place in a large kettle and bring slowly to the boil.
Add: 1 1/2 c. chopped celery
1 1/2 c. chopped carrots
1/2 c. chopped parsley
Simmer for 15 minutes.
Add 3/4 cup parsley and simmer for another 15 minutes or so.
Salt and pepper to taste and add 1 cup noodles or other small
soup pasta.
Simmer until the pasta, barley and vegetables are tender.
Add 1 to 2 cups leftover turkey (or however much you need to get
rid of) and return to boiling.
Makes approximately 3 to 4 quarts and freezes well.
