Leftover Turkey Soup with Double Mushrooms
I’ve already shared some good turkey soup recipes, and last year I made Leftover Turkey, Mushroom, and Wild Rice Soup, which was delicious. The soup recipe I’m posting here is different because it’s suitable for what my brother Rand and I jokingly call *South Beach phase 1.5* where you’re trying to lose a couple of pounds but are not completely committed to doing phase one. This soup is rich and delicious but it doesn’t contain any rice, noodles, or potatoes. If you’re not a South Beach dieter you could add any of those things to this recipe. (If you’re doing the South Beach diet and want a true phase one soup, leave out the carrots.)
Here are a few highlights of how I made my soup. These photos show double the recipe, since I made a double batch of soup to freeze.
1/2 cup dried shitake mushrooms, broken into pieces
1/2 cup boiling water (save after soaking mushrooms)
2-3 tsp. olive oil (depends on your pan)
4 oz. brown or white mushrooms, sliced (or more)
1 onion diced small
1/2 cup diced celery
1 cup diced carrots
2 cups diced leftover turkey (brown meat preferred)
6 cups homemade turkey stock made from the turkey carcass
1/2 tsp. dried sage (often called rubbed sage)
1/2 tsp. dried thyme
about 2 tsp. Penzeys or Better Than Bouillon turkey soup base
salt and fresh ground black pepper to taste
Break dried mushrooms into pieces, put in cup and pour the boiling water over them. Let sit while you chop other veggies and turkey. Soak mushrooms at least 30 minutes.
Put turkey stock, sage, thyme, and turkey flavor base in large soup pot and start to simmer. Remove mushrooms from water with a slotted spoon and add to soup pot. Strain mushroom water if desired and add to soup.
Heat 1 tsp. olive oil in frying pan. Add onion and saute until slightly softened, then add onions to soup. Add more oil if needed and saute mushrooms until they soften and all liquid evaporates, then add mushrooms to soup. Wipe out pan with a paper towel, then add final tsp. olive oil, add celery and carrots and saute 5 minutes, then add veggies to soup. (You can skip this step and add the raw veggies to the soup if you prefer. I’ve done it both ways.)
Let stock, mushrooms, and veggies simmer five to ten minutes, then add diced leftover turkey. (I usually taste the soup at this point to see if I want to add more turkey flavor base or dried herbs. I like a robustly flavored soup, so adjust these amounts to fit your taste.)
Reduce heat to lowest possible simmer and let soup cook for 30 minutes. After 30 minutes, season with salt and pepper to taste. Serve hot.