Hello and happy Sunday!
I hope you’re having a lovely day! If you’re in Bozeman, hopefully you’re cozy inside under a blanket drinking some warm tea or coffee; it’s a pretty rainy, windy and chilly day out there so far!
Sunday is one of my favorite days of the week! (The other is Wednesday…) I love Sunday’s, particularly the mornings, because it’s a quiet time of reflection on the week past and the week ahead. For me, Sunday is sort-of like going to Staples or Officemax- every time I walk into those stores I have this premonition about how “together” and “organized” I’m going to be- that’s what Sunday feels like to me; the promise of a perfectly executed week! My laundry will be done and put away, I will have meals planned out and prepared, and all of my administrative duties will be tended to. The “to do” list will be checked off and completed. All of my client planning and programming will be ready to go. Tall order? Maybe? Despite it all, Sunday is a day just for me to do what I want, and I really like that! I hope that you all get similar liberties on your favorite days of the week!
This Sunday is a double-whammy for me; it’s also my favorite season! I love Fall, always have. The days are still long, cool and mostly sunny. It’s the perfect time to get out and recreate without overheating or worrying about your extremities in the cold. I even love days like today. I am planning on hitting up the grocery store in a bit to get some weekly nourishment and the ingredients to make a hearty, healthy soup for this afternoon, and I thought i’d share!
This soup is so tasty and satisfying on a day like today. As with most things, it also gets better with time, so the leftovers are fantastic. Bon appetit!
Turkey Soup with Barley and Mushrooms
2 tablespoons olive oil
3 leeks, including tender green parts, coarsely chopped
1/2 lb (250g) fresh white button mushrooms, coarsely chopped
1/4 lb (125g) fresh shiitake mushrooms, stemmed and coarsely chopped
2 carrots, peeled and coarsely chopped
1/2 cup pearl barley
3 large cloves garlic, minced
2 skinless turkey thighs, about 1 1/2 lb total weight
8 cups (64 fl oz) chicken or beef stock or broth
2 teaspoons soy sauce
3 tablespoons finely chopped fresh flat-leaf parsley
Salt and freshly ground pepperSoak the dried mushrooms in 2 cups boiling water for 30 minutes.
Drain the soaked mushrooms, reserving 1 cup or the soaking liquid. Strain the liquid through a fine-mesh sieve lined with cheesecloth (muslin) or a coffee filter to removed any grit. Using a kitchen towel, squeeze the mushrooms dry and cut into 1/4 inch dice. Set aside the mushrooms and their soaking liquid.
In a large soup pot over medium-high heat, warm the oil. Add the leeks and saute until nicely softened, 5-7 minutes. Stir in the fresh button and shiitake mushrooms, carrots, barley, and garlic. Saute for 1 minute longer. Add the turkey and stock, reduce the heat to low, cover, and simmer until the barely is tender but not mushy, about 1 1/2 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 the soy sauce and chopped parsley and simmer for 5 minutes longer. Season to taste with salt and pepper.
Ladle the soup into warmed bowls and serve immediately.