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 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:

1 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 (fresh or dried)

3 medium-large chanterelle mushrooms (fresh or dried)

5 dried porcini mushrooms

4 Tb olive oil, divided

1 shallot

About 1/2 cup leftover turkey gravy

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, 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. Pour through a sieve into a large container. Let it sit in the refrigerator overnight until the fat separates.

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

Preheat oven to 425 degrees. Spoon the fat from the top of the broth and reserve one Tablespoon. Heat the broth to boiling.

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 the portobello into eights or smaller pieces. Roast for 15 minutes. Slice the shallot, chanterelles and porcinis thinly. Roast for 10 minutes.

roasted mushrooms for soup

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. Stir in leftover gravy.

Ladle out 1/3 of the soup into a blender. Blend on high then pour back into the broth.

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.

While noodles are cooking, shred and chop the white turkey meat until you have 2 cups, and set aside.

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.

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.

serve.jpg

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