TURKEY LEFTOVER SOUP

6 celery stalks with tops, chopped
4 med. onions, chopped
5 med. carrots, chopped
2 c. turnip, chopped – OR other veggie that you like
1 tbsp. peppercorns
1 c. dry red wine
1/4 c. rice (long grain)
2 cans chicken broth
1/4 c. barley

Chop indicated ingredients 1/2 to 1 inch. Pick turkey for meat; set aside. Crack leg and wing bones. In extra large pot, barely cover turkey carcass with water. Add peppercorns and 1/2 of the chopped onions and celery. Slow boil 45 minutes. Drain, save liquid, and pick meat from carcass.

In saved liquid, add all picked meat, chicken broth, and red wine; slow boil 30 minutes. Then add the rest of ingredients. Simmer for 2 hours or more, tasting for salt and pepper as desired. check on carrots for tenderness. Cook down, and for thickness use flour and water mixture.