This Turkey Mushroom Soup is hearty enough to be a meal on it's own.
- Prep Time
- 2 turkey wings, about 3/4 pound each, rinsed and cleaned
- 10 cups water
- 1 (4-ounce) carton dried mushrooms
- 1 tablespoon olive oil
- 10 to 12 small white mushrooms
- 10 baby carrots
- 1/2 cup dried split peas
- 1/2 cup dried lima beans
- 1 cup barley
- 1 tablespoon Consommé Mix
- 1 (6-ounce) sleeve bean soup mix and seasoning packet
- Pumpernickel bread sliced thickly (optional)
- Place turkey wings, water, dried mushrooms, oil, white mushrooms, carrots, peas, beans, barley and soup mix in a 6-quart stockpot and bring to boil.
- Reduce to a simmer, cover and cook for 2 hours and 30 minutes.
- Ladle into bowls and serve with thick slices of pumpernickel bread if desired.
- If refrigerating overnight and reheating, you may have to add 1 to 2 cups of water and mix well to prevent burning.
My stepmother-in-law Judy gave me many wedding gifts, but the one I thought I'd never, ever use was the cookbook from the Hebrew Academy of the Five Towns and Rockaway (HAFTR). Now I am wild about several recipes from it, and a variation on this soup is one of them. It's hearty and "eats like a meal." I'm also happy that it is made with turkey instead of red meat.
If you have extra time, sauté 10 to 12 fresh mushrooms of your choice and use them as a garnish on each bowl.