Directions

1. Combine all ingredients for the stock in a large stockpot.
2. Bring to a boil, then reduce heat and simmer for 1-2 hours.
3. Remove from heat, allow to cool, and strain through a large piece of cheesecloth or a clean flour sack towel.
4. To make the soup, heat the olive oil in a large Dutch oven over medium-high heat.
5. Add the onion and garlic and sauté for 2-3 minutes, until softened.
6. Stir in the turkey stock and season with salt and pepper, to taste.
7. Add the celery, white wine, and carrots and give it a stir.
8. Add a splash of olive oil and the leftover turkey. As soon as it starts to boil, reduce heat to a simmer.
9. Stir in the mushrooms, bay leaf, sage, and lemon juice. Cover and simmer for about 20 minutes.
10. Taste and adjust seasoning, if needed.
11. Stir in the precooked barley and let simmer for a few minutes until it's heated through.
12. Serve and enjoy!