TURKEY VEGETABLE BARLEY SOUP  

1 turkey carcass
4 qt. water
12 peppercorns
2 bay leaves
1 lb. pkg frozen vegetable medley (peas, carrots, beans…)
1 lb. pkg frozen corn
1 cup barley
2 tsp. salt
½ tsp. pepper
¼ tsp. parsley flakes
pinch thyme

Bring turkey carcass to boil in large pot (4 quart) of water. Add peppercorn and bay leaves. Simmer for 2-1/2 hours skimming the scum that floats to the top. Add lost water.

Strain resultant broth. Pick meat off of the bones. Shred and return to broth. Add vegetables, corn, barley, salt, pepper, parsley, and thyme.

Bring to boil, then reduce to simmer for 45 minutes. Skim as required.