My mom, God bless her soul, when she was alive made the best turkey soup. Sometimes she made it from barley and sometimes she made it from noodles... I remember carrots, celery and I might put some corn in it (anyother suggestions?)... I've never made soup before but want to do so for old times sake. I know I have to be careful with the barley as a little goes along way. I saved and froze the carcass and giblets and while I won't put the liver and gizzard (maybe the gizzard will go in) in it the heart and neck will go in... My quizicles are, once I simmer the carcass and seperate the meat from the bones, what do I do with the broth? Do I use all of it or dilute it with more water...? How much broth do I use with the rest of the ingredients...? How do I judge the amount of liquid to use for the carcass...? I'm a meat and potato's man so if anyone can give me some tips...?