Name: Turkey Mushroom Soup
Prep time: 5 min
Total time: 5 min
Ingredients: 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)

Turkey Mushroom Soup

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

Turkey Mushroom Soup

Prep Time 5

Total Time 5

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Servings

Ingredients

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

Instructions

Preparation

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.