Turkey Soup Recipe from My Mom

My mother always made turkey soup after Thanksgiving, which is exactly what I did this year. I made mine very loosely following a recipe from Jane Brody's Good Food Cookbook (my healthy soup bible) adding kale to Brody's mix. However, my mom shared her own recipe on her own blog, and I'll share it with you now since her soup is delicious.

My mother says, "I like this soup best when it’s made with the carcass of a turkey that’s been brined and cooked in a kettle-type barbecue, which gives it an intense, smoky flavor. But it’s also fine made with a plain roasted turkey or chicken carcass. In either case, browning the bones will intensify the flavor."

Turkey Soup with Barley and Wild Mushrooms

To make the the Broth:
The browned turkey carcass
Water to cover
1 bay leaf
1 onion, coarsely chopped
1 carrot, chopped
1 celery stalk, chopped
3 cloves of garlic, left whole
2 tsp. salt

Remove the meat and place the carcass in a large soup pot and brown it in the oven for about an hour, with the vegetables below, if you wish.
Bring to a boil and then simmer slowly, covered for 1½ to 2 hours; strain and chill until ready to use. If chilled, all fat can be removed easily. You will probably have more broth than you need for the recipe.

For the Soup:
3-4 Tb. olive oil
1 large yellow onion, chopped
2 carrots, diced
2 celery stalks, diced
2 medium boiling potatoes, peeled and diced
1 tsp. marjoram or rosemary
½ cup barley, rinsed
2-3 quarts turkey broth (or more)
1 Tb. tomato paste
½ pound fresh mushrooms, quartered
¾-1 oz. dried porcini mushrooms, soaked in 1 cup very hot water or broth
2 cups cubed cooked turkey
Salt and ground pepper
¼ cup chopped parsley
Cayenne pepper or hot sauce (if desired)
Sour cream

Cook the onions, carrots and celery in half of the olive oil for about 7-8 minutes, until lightly wilted; then add the potatoes and marjoram or rosemary and stir to coat the potatoes lightly. Add the broth, barley and tomato paste, bring to a boil, cover and simmer over low heat for 45 minutes to an hour until the vegetables are fully cooked.

While the soup is cooking, soak the dried mushrooms for ½ hour, drain (saving the soaking liquid), and wash thoroughly. Chop and saute with the fresh mushrooms with the remaining olive oil. Strain the cooking liquid through cheesecloth (or a paper towel) into the mushrooms and cook for 1-2 minutes longer, then add the mushroom mixture to the soup. The recipe may be prepared ahead to this point.

Just before serving, add the cubed turkey to the soup and taste soup for seasoning. Add salt and freshly ground pepper to taste, and cayenne or hot sauce, if desired—or pass at table. Stir in I cup chopped parsley and serve in heated bowl with sour cream.