Turkey Carcass Soup

• 1 turkey carcass
• 4 quarts (4 liters) water
• 3 chicken bullion cubes
• 1 small rutabaga, peeled and diced
• 4 large carrots, peeled and sliced
• 2 stalks celery, trimmed and diced
• 1 large onion, peeled and diced
• 1 ½ cups coarsely shredded cabbage
• 1 14 ounce/400g can diced tomatoes, undrained
• ½ cup (93g) uncooked pearl barley
• 1/4 cup (50g) of split peas
• 1 tablespoon Worcestershire sauce
• 1 ½ teaspoons salt
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 bay leaf
• ¼ teaspoon freshly cracked black pepper
• ¼ teaspoon paprika
• ¼ teaspoon poultry seasoning
• 1 pinch dried thyme

1. Place the turkey carcass into a large soup pot or stock pot and pour in the water; bring to a boil, add the bullion cubes reduce heat to a simmer, and cook the turkey frame until any meat remaining falls off the bones, about 1 hour.
2. Carefully remove the turkey carcass. Remove and chop any remaining meat from the carcass and discard the bones.
3. Strain the broth through a fine mesh strainer into a clean soup pot. Add the chopped turkey. Bring to the boil.
4. Reduce to a simmer and stir in the rutabaga, carrots, split peas, celery, onion, cabbage, tomatoes, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, black pepper, paprika, poultry seasoning, and thyme. Simmer until the vegetables are tender, about 1 more hour.
5. Taste and adjust seasoning as required. Remove and discard the bay leaf. Serve hot, ladled into heated soup bowls with some crackers or crusty bread on the side.

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