TURKEY SOUP
8 c. chicken or turkey stock
1 (10 oz.) pkg. frozen mixed vegetables
3/4 c. barley
3 c. diced, cooked chicken or turkey
1/4 c. diced onion
1/2 c. diced celery
1 tsp. dill weed

Place all ingredients in large Dutch oven and cook slowly until all
vegetables are tender. This is a great make-ahead. Makes about seven
24 ounce cartons. Freeze up to 6 months in advance.