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.
