One 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
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
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.
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.
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.