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.

Kasha Varnishkes with fresh herbs, mushrooms and peas

???????????????????????????????Kasha Varnishkes is a traditional Russian-Jewish dish of kasha and farfelle (buckwheat groats and bow tie pasta). I dressed up my mom’s recipe with fresh herbs, mushrooms and freshly shelled peas.

toasting kasha

toasting kasha

Did you know that buckwheat is gluten-free because it is a fruit? Kasha is the roasted buckwheat seed (groat). Buckwheat has many health benefits including lowering blood pressure, and cholesterol, is low-glycemic, and is a good source of protein and magnesium.

Did you know that even though farfelle is called bow tie pasta, it is named for farfella, which means butterfly in Italian!

Ingredients:

1 large pot of salted water

8 oz farfelle (bow-tie pasta)

1 cup kasha (toasted buckwheat groats)

1 egg

1 Tb olive oil

1 small onion

1 ½ cups mushroom

1 tsp minced rosemary

¼ tsp minced thyme

¼ tsp dill weed

2 1/4 cups Roz’s Jewish Chicken Soup or use vegetable broth for a vegetarian version. If you want to use prepared broth, salt the kasha to taste.

½ – 1 tsp salt to taste, depending on saltiness of the broth.

A few shakes or grinds of black pepper

1 bay leaf

1 tsp lemon juice

2 cups shelled English peas (you can substitute frozen peas)

1 Tb chopped Italian parsley

Directions:

Heat a large pot of salted water to boiling

Heat broth to boiling in a heavy, medium saucepan.

While you are heating the liquids, prepare the kasha:

Sauté onion in olive oil over low heat about 10 minutes until soft,

While the onion is cooking, mix kasha with a beaten egg in a bowl until the kasha is coated. Toast kasha in a dry non-stick frying pan, stirring with a wooden spoon until the grains separate.

???????????????????????????????Add mushrooms to onions, cover and cook another 3 minutes until mushrooms begin to soften. Stir in herbs and cook another minute, then add the toasted kasha.

Pour hot broth into kasha mixture. Add bay leaf, lemon juice and pepper.  Salt it to taste. Cover and cook over medium-low heat for 12 minutes until most liquid is absorbed. Stir in fresh peas in the last 7 minutes. If you choose to use frozen peas, stir them in at the last 4 minutes.

While kasha is cooking, cook pasta for 10 minutes in salted water. Drain and Stir into cooked kasha. Extra broth from the kasha will act as gravy. Garnish with chopped parsley.