Hearty Barley Turkey Soup

Ingredients

• 1 cup barley 
• 1  bay leaf 
• 2  bay leaves 
• 10  peppercorns whole black
• 0.5 cup carrots chopped
• 1.5 pounds carrots cut into 1-inch chunks
• 6 stalks celery cut into 1/2-inch slices
• 1 teaspoon marjoram dried
• 1 pinch thyme leaves dried to taste
• 0.5 teaspoon ground pepper black
• 0.5 cup mushrooms chopped
• 1.5 cups onion coarsely chopped
• 2  onions diced
• 2 teaspoons salt 
• 1  turkey carcass 

Equipment

• pot

Directions

1. Bring water and turkey carcass to a boil in a large pot; add 1 1/2 cup chopped onion, 3 stalks celery, 1/2 cup chopped carrot, peppercorns, 1 pinch thyme, and 1 bay leaf. Simmer, skimming excess fat and foam from top of stock as needed, 2 to 2 1/2 hours.
2. Add more water to stock as it evaporates.
3. Remove carcass from stock and cool. Pull meat from bones and shred; refrigerate until needed. Strain stock and return liquid to pot.
4. Mix 1 1/2 pounds carrots, 2 onions, 6 stalks celery, barley, mushrooms, 2 bay leaves, salt, marjoram, black pepper, and 1 pinch thyme into turkey stock and bring to a boil. Reduce heat and simmer soup, stirring occasionally, until barley is fully cooked, 1 hour and 20 minutes.
5. Add turkey meat to the soup and simmer for 10 more minutes.
6. Remove bay leaves before serving.