Cream of Roasted Mushroom Turkey soup

serving cream of mushroom soupOne of my comfort foods as a young woman was Campbell’s cream of mushroom soup over noodles. This post-Thanksgiving soup brings it up a quite few notches with roasted Cremini mushrooms. These earthy brown mushrooms, also known as baby bellas, are the middle child between the common white mushroom and the mature portobellos. I  add a large portobello and some shiitake mushrooms and a few pungent dried chanterelle and porcini mushrooms for extra savory umami flavor.

I used leftover turkey from Thanksgiving for the broth.

This soup takes a couple of days to make. Make the broth the first day. You can also roast the mushrooms the first day, or wait until the second day.

Makes about 8 bowls of soup

Ingredients:

roasted mushrooms1 turkey carcass with accompanying herbs, vegetables and drippings

about 16 cups of water (1 gallon)

1 pound cremini mushrooms

1 large portobello mushroom

5 shiitake mushrooms

5 dried chanterelle mushrooms

5 dried porcini mushrooms

4 Tb olive oil, divided

1 leek

1 shallot

3 handfuls (4 ounces) of egg noodles

1/2 cup cream, half and half or milk depending on the amount of richness and calories you desire.

several grinds black pepper

1/4 cup dry sherry

1 – 2 tsp salt to taste (I use sea salt)

8 oz (1/2 pound) frozen peas

Make a turkey broth using the skin and carcass of the Thanksgiving turkey and the accompanying roast vegetables and drippings, adding a gallon of water (16 cups) to a large pot. If you make a plain roast turkey, add several stalks celery, an onion, several leeks and a couple of carrots along with several sprigs of rosemary, sage and thyme to the broth. Scrape as much white meat and wing meat from the carcass, making this a bare bones operation (couldn’t resist that one!) Save some of the dark meat but add the thigh meat into the broth. Add salt to taste. Boil for a couple of hours, then pour through  sieve into a large container. Let sit in the refrigerator overnight until the fat separates.

Shred and chop the turkey meat until you have 2 cups, and set aside.

Soak the dried mushrooms in a cup of water for at least 20 minutes until soft.

Preheat oven to 425 degrees. Scrub fresh mushrooms with a soft mushroom brush or wet paper towel. Wrap a paper towel around a bunch at a time to dry them. Slice the woody ends off of the stems. If your creminis are really large, cut them in half. Cut the portobello into quarters. Place in an oiled roasting pan and toss with 2 -3 Tablespoons of olive oil. Roast for 15 minutes. Let cool, then slice them. Cut portobello into bite-sized pieces.

Slice the leek lengthwise into quarters, then cut crosswise into small pieces. Soak in a salad spinner and rinse three times until all dirt is rinsed away. Slice the shallot thinly. Saute the leek and shallot in 1 Tb olive oil.

Spoon the fat from the top of the broth and reserve 3 Tb. Heat the broth to boiling and stir in the roasted mushrooms, sauteed leeks and shallot.

chopped soaked dried mushroomsChop the chanterelle and porcini mushrooms finely and add to the broth along with the soaking liquid.

Cook the soup for half an hour. Let cool for half an hour.

Ladle out 1/3 of the soup into a blender. Blend on high.

Melt reserved fat in a frying pan. Whisk in 1/4 cup white flour and cook for about 5 minutes over medium heat, whisking constantly. Slowly whisk in blended soup, whisking constantly to prevent lumps. Stir into the rest of the soup and bring it to boiling, stirring constantly. Cook over medium heat for 15 minutes.

Meanwhile bring a medium pot of water to boil. Add a spoonful of salt. Stir in 3 handfuls of egg noodles. Cook for 6 minutes on medium heat. Drain noodles.

Add noodles to soup. Stir in pepper and sherry. Add cream, half and half or milk. Stir in 1 teaspoon salt and adjust to taste. Stir in reserved turkey meat and peas and cook for 5 minutes.