Go Back
–+ servings

Mushroom, Barley, Lentil and Turkey Neck Soup

Print Recipe Pin Recipe

Servings

8 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!
  • http://allrecipes.com/Recipe-Exchange/Recipe-Request.aspx?requestID=242406&msg=rs&Page=3
  • full