I had some leftover turkey back and neck so I made the stock from scatch. The soup had a wonderful mushroom aroma and flavor.
This recipe is an adjustment from the a recipe found in The Williams-Sonoma Collection: Soup
1/2 oz mixed dried mushrooms
2 tbsp olive oil
3 leeks, including tender green parts, coarsely chopped
1/2 fresh shiitake mushrooms, stemmed and coarsely chopped
2 carrots, peeled and coarsely chopped
1/2 cup pearl barley
3 large cloves garlic, minced
Turkey Back and Neck
2 tsp soy sauce
3 tbsp finely chopped fresh Italian parsley
Salt and Pepper
Soak the dried mushrooms in 2 cups boiling water for 30 minutes. Drain the soaked mushrooms, reserving 1 cup of the soaking liquid. Strain the liquid through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove any grit. Using a kitchen towel, squeeze the mushrooms dry and cut into 1/4 inch pieces. Set aside the mushrooms and their soaking liquid.
In a large soup pot, add 8 cups of water and the turkey back and neck. Bring the water to a boil then reduce heat. Simmer for 2 hours. Remove turkey back and neck. When cool enough to handle, remove meat from bones. Discard bones and neck.
In a skillet over medium-high heat, warm the oil and saute leeks until nicely softened, 5-7 minutes. Stir in shiitake mushrooms, carrots, barley, and garlic. Saute for additional 1 minute. Add sauteed vegetable mixture and turkey meat to turkey broth. Reduce heat to low, cover, and simmer until the barley is tender but not mushy, about 1 1/2 hours.
Add reserved mushrooms and soaking liquid to the soup. Stir in soy sauce and chopped parsley and simmer for 5 minutes longer. Season to taste with salt and pepper and serve.