Turkey Soup

By North Star


1 turkey carcass (or turkey drumsticks)
6 carrot slices
4 ribs celery slices
4 potatoes diced
1/2 pkg. lentils, rice or barley
1 Tbsp. thyme
2 Tbsp. onion powder
1 1/2 tsp. salt
1 tsp. cloves
1/2 tsp. poultry seasoning
1/2 tsp. ginger
1 tsp. pepper
1 Tbsp. parsley flakes
1 tsp. garlic powder


Cover carcass with water in a 10 or 12 quart pot. Let
simmer 1 to 2 hours. Remove from heat. When cool enough to
handle, scrape off all the meat and discard the carcass. Making
sure there are no small bones left in the stock.
(At this point the stock and meat can be combined and refrigerated until the next day.)


If making now, cook the lentils, celery and carrots separately.
If using barley, it must be cooked about 2 hours.
Before the soup cools, add the vegetables, lentils
(including cooking liquids) and seasonings.


If making ahead, the next day, add all the veggies and barley to
the stock pot adding more water and simmer 2 hr..