We had tons of leftovers 🦃 after thanksgiving! So we decided to make this turkey, barley, and mushroom soup – recipe courtesy of @williamssonma #cookbook 😋. What are you guys doing with your Thanksgiving leftovers? We are always looking for more ideas 😅.
15 grams of mixed dried mushrooms
2 tbspn of olive oil
3 leeks including pale green parts, rinsed and coarsely chopped
1/2 pound of fresh white button mushrooms, coarsely chopped
125 grams of shiitake mushrooms, stemmed and coarsely chopped
2 carrots, peeled and coarsely chopped
1/2 cup of pearl barley
3 large garlic cloves, minced
2 skinless turkey things - about 1.5 pounds total
8 cups of beef or chicken stock
2 tspn of soy suce
3 tbpns of chopped fresh leaf parsley for garnish
Salt and freshly ground pepper
- Soak the dried mushrooms in 2 cups of boiling water for 30 minutes. Drain the soaked mushrooms, reserving 1 cup of the soaking liquid. Strain the liquid through a fine mesh sieve lined with cheesecloth to remove grit. Using a kitchen toil, squeeze the mushrooms dry and cut into 1/4 inch dice. Set the mushrooms and soaking liquid aside.
- In a large soup pot, over medium high heat, heat the oil. AD the leakes and saute until softened - about 5-7 minutes. Stir in the button and shiitake mushrooms, carrots, barley, and garlic. Sautee for one minute. Add the turkey and stock. Reduce the heat to low, cover, and simmer until the barley is tender but not mushy - about 1.5 hours
- Remove the turkey thighs from the pot. Discard the skin and cut the meat from the bones. Shred the meat into bite-sized pieces and return it to the pot. Add the reserved mushrooms and soaking liquid to the soup. Stir in soy sauce and parsley. Simmer for 5 minutes longer. Season to taste with salt and pepper.