Ingredients

(Serves 10)

For the broth:

• 1 turkey carcass
• 4 cups water
• 8 cups low-sodium chicken broth
• 3 large onions, 1 quartered and 3 chopped

For the soup:

• 1 onion, chopped
• 1 cup diced rutabaga or turnip, peeled
• 1 cup chopped celery
• 4 carrots, peeled and cut into thin strips
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon ground black pepper
• 1/4 cup uncooked pearl barley
• 1 can (14 ounces) unsalted tomatoes
• 1 can (16 ounces) white beans, rinsed and drained
• 1/2 pound leftover light turkey meat, cut into bite-size chunks

Directions

In a large stockpot, combine the turkey carcass, water, broth and quartered onion. Bring to a boil over high heat. Reduce heat, cover and simmer for 1 hour. Strain the mixture, discarding the carcass and onion. Chill the liquid in the refrigerator — overnight, if possible — and skim off the fat from the broth's surface.

Return the liquid to the stockpot. Add the soup ingredients to the broth mixture. Bring to a simmer and cook, covered, for about 1 hour. Ladle into individual bowls and serve immediately.