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Turkey Mushroom Soup

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This Turkey Mushroom Soup is hearty enough to be a meal on it's own.

  • Duration
  • Prep Time
  • ServingsServings


  • 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)



  1. 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.
  2. Reduce to a simmer, cover and cook for 2 hours and 30 minutes.
  3. Ladle into bowls and serve with thick slices of pumpernickel bread if desired.
  4. 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.

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