Turkey Mushroom Soup

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

Author:

Jamie Geller Test Kitchens

Publish date:

Mar 7, 2011

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

5minDuration
5minPrep Time
ServingsServings

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)

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.