Name: Mushroom, Barley, Lentil and Turkey Neck Soup
Ingredients: 1/2 cup oil; 2 medium onion one sliced (one chopped); 4 whole turkey necks; 2 quart water; 2 stalks celery (leaves removed, chopped); 2 carrots (chopped); 3/4 cup barley; 3/4 cup lentils (i prefer red lentils); 1/2 teaspoon dried thyme or 1 tbsp fresh thyme; 1 teaspoon parsley OR oregano your preference; freshly ground black pepper (to taste (i use about 1/2 teaspoon)); 2 bay leaves; 1/2 ounce dried oyster mushrooms (chopped (about 1 bag or 12 pieces- more is fine too :)); 1/2 ounce dried shiitake mushrooms (chopped (about 1 bag or 12 pieces- more is fine too :)); 2 packages button or crimini mushrooms (sliced); 1 tablespoon brandy or cognac (optional); salt to taste (do not add salt if using soup mix!)

A double-twist on the classic mushroom and barley soup. this version is super-hearty with whole grains, making it whole protein. This soup warms u from the inside-out. Serve with some whole-grain bread and a small salad and its a full meal.

Mushroom, Barley, Lentil and Turkey Neck Soup

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Servings

Ingredients

1/2 cup oil
2 medium onion one sliced one chopped
4 whole turkey necks
2 quart water
2 stalks celery leaves removed, chopped
2 carrots chopped
3/4 cup barley
3/4 cup lentils i prefer red lentils
1/2 teaspoon dried thyme or 1 tbsp fresh thyme
1 teaspoon parsley OR oregano your preference
freshly ground black pepper to taste (i use about 1/2 teaspoon)
2 bay leaves
1/2 ounce dried oyster mushrooms chopped (about 1 bag or 12 pieces- more is fine too 🙂
1/2 ounce dried shiitake mushrooms chopped (about 1 bag or 12 pieces- more is fine too 🙂
2 packages button or crimini mushrooms sliced
1 tablespoon brandy or cognac optional
salt to taste do not add salt if using soup mix!

Instructions

I Turkey Stock:
Heat up 1/4 cup of oil in a pot. (must be big enough for all 4 turkey necks) VERY lightly sear the turkey neck and in 1 sliced onion
Add 2 quarts of water to the pot and bring to a boil.
reduce to simmer for about 1 hour
II Full Assembly
In a 2nd pot heat the remaining 1/4 cup of oil over medium heat. Add onion and cook until softened, stirring constantly. – do not let them brown. only a few minutes.
Add carrot and celery and cook for another few minutes.
Mix in the grains and stir so everything is fully coated in the oil. keep mixing until grains are lighlty toasted.
Pour in the turkey stock AND the necks.
Add the spices (thyme, parsley, oregano, black pepper, bay leaves)
Bring to a boil.
Add the dried mushrooms.
Cover and simmer for 25 minutes over low.
Add the sliced fresh mushrooms and continue cooking for another hour.
Mix in salt and brandy towards the end of the cooking time. after 5 minutes taste and adjust the flavor if needed.
Remove the bay leaves before serving.
NOTE 1: to make a pareve version, you can either use onion or beef soup mix with 2 quarts of water.
NOTE 2: When making on shabbat add some extra water right before candle lighting and bring to a boil before putting on the warmer so soup doesnt cook out.
NOTE 3. This soup freezes very well and sometimes even tastes better the 2nd time, as a rule i always double the recipe just to freeze for next time!
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