Paco and I spent a lovely Thanksgiving with his father’s family at his aunt’s house. Everything was delicious, so delicious that we came home craving more turkey! After a five-hour drive, turkey, mushroom, and barley soup sounded perfect. I used turkey thighs, but you could of course use leftover turkey.

Turkey, Mushroom, and Barley Soup
Adapted from Diane Rossen Worthington at the Chicago Tribune

1 T olive oil
1 handful of dried Shiitake mushrooms
2 turkey thighs with skins removed (1 – 1/ 1/2 lbs.), or 2 cups of chopped, leftover turkey
kosher salt
pepper
3 leeks, chopped
3 cloves garlic, minced
8 oz crimini mushrooms, sliced
1 Portabello mushroom cap, diced
2 carrots, diced
4 ribs celery, diced
1 bay leaf
1 stem of rosemary, finely chopped
4 stems of thyme, finely chopped
1 c of pearl barley
1 tsp soy sauce
1/2 c parsley, chopped

Soak the dried Shiitake mushrooms in hot water for at least 30 minutes.

Heat the olive oil in a large pot over medium high heat. Add the leeks and garlic, and saute until softened. Add the fresh mushrooms and saute until browned. Add the carrots and celery, and saute for another minute. Season generously with salt and pepper.

Add the turkey thighs and enough water to cover all of the other ingredients. Add the barley, rosemary, thyme, and bay leaf, and bring to a simmer. Cover and simmer for an hour, or until the barley is tender and the turkey is cooked through. (If you are using leftover turkey, add the chopped turkey to the pot once the barley is tender.) If using turkey thighs, remove them from the pot, remove the meat from the bone, and add the shredded meat back to the pot. Squeeze  the excess water from the soaking Shiitake mushrooms, and cut them into small pieces. Add the mushrooms and the soaking water to the soup.

Add the soy sauce to the soup, then taste and add additional seasoning if necessary. Sprinkle fresh parsley over the soup before serving.