Cream of Turkey Mushroom Soup

Growing up with my Mom has offered some exciting and fantastic menus and recipes that can often amaze my dinner guests. I have really loved the traditional soups that Mom made where she took what seemed like scraps and made them taste so good. i will always love her age old recipe for Cream of Turkey Mushroom Soup… Let’s Make Some!


2 turkey legs (frozen or fresh)

Note: Turkey Legs are seasonal in my area. If they are out in the super markets I am always out of luck until the holidays.

32 oz white mushrooms (rinsed and chopped)

2 tsp minced garlic

2 tsp salt

1/2 tsp ground black pepper

1 cup chopped celery

1 cup chopped carrot

1 cup chopped onion

2 bay leaves

1 tsp dried parsley

1 cup of pearled barley

Heavy cream or half and half


I am going to go through the recipe using my crock pot. I love my 8 qt (Hamilton Beach) crock pot and if they would sponsor me I might tell you a bit more about it (smiling).

Place the two fresh or frozen turkey legs into your crock pot and bring the level of water up to cover the turkey legs plus an inch. Cover and cook on low until the turkey is ready to fall off the bone. Remove turkey legs and set aside in covered bowl to allow to cool.

Place the remaining ingredients (EXCEPT the Mushrooms) into the crock pot and continue on low until the veggies are tender. Adjust the level of the stock in the crock pot so you have a good amount of broth compared to veggies. When the veggies are tender, taste and adjust the seasoning (salt and pepper) to your taste. Add mushrooms and continue cooking until the mushrooms are dark in color and tender to the bite

Shred the turkey and remove all the sinew and ligaments from the legs. Place the now separated turkey meat into your seasoned stock.

Cook the barley in a pot according to the instructions. the barley will swell up and look like a small white navy bean.


Plating Instructions

Ladle a healthy amount of turkey mushroom soup into your bowl and add a couple spoons of cooked barley. Pour some heavy cream or half and half into your soup and stir (do not fear the white color). Take a nice piece of the Chef Gosselin baguette to your table and have a taste of Cream of Turkey Mushroom Soup the way my Mom used to make it. It is warm and filling. I have made this soup regularly in my 35 years of cooking.




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