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 chanterelle and porcini mushrooms for extra savory umami flavor. I mix dried mushrooms with fresh, depending what’s in my pantry.

I used leftover turkey bones from Thanksgiving for the broth.

I used an instant pot to make the last batch, and added instant pot directions in addition to stovetop instructions.

Makes about 8 bowls of soup

Ingredients:

1 turkey carcass with accompanying herbs, vegetables and drippings

about 8 cups of water. For extra rich broth I substituted 3 cups of chicken broth for some of the water.

1 pound cremini mushrooms

1 large portobello mushroom

5 shiitake mushrooms (fresh or dried)

2 medium-large fresh chanterelle mushrooms 

2 Tb dried chanterelle mushrooms

5 dried porcini mushrooms

4 Tb olive oil, divided

1 shallot

About 1/2 cup leftover turkey gravy or make your own

3 handfuls (4 ounces) of egg noodles .

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

Instructions:

Make a turkey broth using the skin and carcass of the Thanksgiving turkey and the accompanying roast vegetables and drippings, adding a 1/2 gallon of water (8 cups) to a large pot. If you make a plain roast turkey, add several stalks celery, an onion, 2 leeks and a couple of carrots along with several sprigs of rosemary, sage and thyme to the broth. Scrape as much white 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. Simmer for a couple of hours, or longer if you can. I simmered  my latest batch for 8 hours until it became a lovely dark brown. If using an instant pot, put it on high pressure for an hour, and let it natural release.

Remove the bones and solids from the soup with tongs or a slotted spoon into a large bowl to cool. Pour the broth through a sieve into a large container.

Fill the sink with ice water and ice cubes. Place the container of soup in the ice water to cool it down, then refrigerate.

Soak the dried mushrooms in 2 cups of warm water for at least 20 minutes until soft.

Preheat oven to 425 degrees. Gently 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. Include the dried reconstituted shiitake mushrooms. Slice the woody ends off of the stems.

quartered mushrroms for soup

Cut creminis and shiitakes into quarters and slice the portobello and cut them crosswise so they are as small as the creminis. Place in a large roasting pan and drizzle olive oil over them. Roast for 15 minutes. Slice the shallot, chanterelles and porcinis thinly. Roast for 10 minutes.

roasted mushrooms for soup

While mushrooms are roasting, pick through the turkey solids and remove any meat and set it aside. Shred and chop the turkey meat and add previously shredded meat until you have 2 cups.

Skim most of the fat from the top of the broth and set aside 1/4 cup. Heat the broth to boiling. Stir the roasted mushrooms and shallot into the hot broth along with the soaking liquid. Cook the soup for half an hour and then let cool for half an hour. For instant pot, cook on high pressure for 15 minutes and let it natural release.

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

If you don’t have leftover gravy, this is the time to make it. Add 1/4 cup of the skimmed fat to a small saucepan. Sift in 1/4 cup flour and whisk well. Turn stove to medium heat. Slowly add 1 cup of broth, a little bit at a time, whisking constantly. Turn stove to high and bring to a boil, then cook over medium for 5 minutes.

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Ladle out 1/3 of the soup (broth and mushrooms) into a blender. Add the gravy. Blend on high then pour back into the pot with the soup.

Add noodles to soup. Stir in pepper and sherry. 

Stir in 1 teaspoon salt and adjust to taste. Stir in reserved turkey meat and peas and cook for 5 minutes.

Roasted Mushroom Barley Soup with Chicken Stock or Vegetable Broth

I made a simpler version of my roasted mushroom barley soup with rich chicken stock instead of beef broth and a mixture of fresh and dried mushrooms. I used Roz’s Jewish Chicken Soup made with double the amount of bones and drippings. I save the bones and drippings from roast chicken in a container in the freezer, then boil them with the vegetables and herbs to create a rich broth. After letting it sit long enough for the fat to solidify, I spoon out the fat, leaving a spoonful for flavor. If you’re a vegetarian or vegan you can substitute Vegetable Broth

I use a variety of dried mushrooms, including porcini, shiitake, and chanterelle. I soak them in warm water for ten minutes, then chop them and add to the broth, along with the soaking liquid.

roasted mushrooms

Roasted fresh Crimini mushrooms make the bulk of the mushrooms in the soup. These brown mushrooms are a more mature version of the common white mushroom, so you can sub white mushrooms if you can’t find criminis in your grocery store.

I roasted fresh shiitake, king and oyster mushrooms. They stand up to roasting and add a variety of flavors and textures. You may be able to find them at your farmer’s market in the fall. You don’t need to buy too many of these more expensive but flavorful mushrooms. Feel free to mix up the mushrooms as you find them. King mushrooms can make some good food porn too, if your tastes run that kinky!

King and Oyster mushrooms

Ingredients

6 cups chicken broth

½ cup pearl barley

1 tsp dried thyme

1/2  tsp white pepper

several grinds black pepper

3 – 4 Tb olive oil

1 lb crimini (brown) mushrooms

6 fresh shiitake mushrooms

1 fresh King mushroom

5 fresh oyster mushrooms

4 dried shiitake mushrooms

5 dried porcini mushrooms

5 dried chanterelle mushrooms

3 Tbs dry sherry

1 tsp salt, to taste

Directions

Preheat oven to 425 degrees. Bring broth to boil in a large pot over high heat.

While waiting for the broth to boil, soak the dried mushrooms in enough water to cover them by 2 inches.

Rinse and gently scrub the fresh mushrooms with a wet paper towel or mushroom brush and let them dry over paper towels.

When broth is boiling, Stir in barley, thyme and pepper.

Place fresh mushrooms in a roasting pan and toss with olive oil. until they are coated on all sides. Roast for 20 minutes. When they are done, let cool, then ladle a few cups broth over them, then remove the mushrooms to a cutting board and pour back the extra broth.  Chop the mushrooms roughly and stir them into the broth.

chopped soaked dried mushroomsRemove the dried mushrooms from the soaking liquid onto a cutting board. Dice them, then add to the soup along with the soaking liquid.

Simmer  the soup for 30 minutes. Correct seasonings, stir sherry in and salt to taste.

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Serve the pearl barley inside the oyster mushrooms for good luck!