If you have a lovely load of leftover turkey or rotisserie chicken, this delectable soup is a great way to use it to its best advantage. Yes, there is a long list of ingredients, but there isn’t anything tricky about its preparation.
Flavoring dust, made by grinding dried mushrooms, is the first ingredient. It offers deep, earthy flavor to the soup. I use a small (and inexpensive) coffee grinder that I reserve for spices. I wrote a big “S” on the lid to identify it, so it isn’t confused with its twin that I use for grinding coffee beans.
5 garlic cloves, peeled (1 whole, 4 minced)
1 sprig fresh thyme and 1 bay leaf
1 pound cremini mushrooms, trimmed, cleaned, sliced 1/4-inch thick
1 medium-sized brown onion, finely chopped
4 cups vegetable broth or chicken broth, plus more if needed
1 cup coarsely chopped cooked turkey or chicken
Adjust oven rack to middle position; oven to 375 degrees.
If dried shiitake are large, tear them into pieces first. Then grind them in a spice grinder until finely ground (pulse on and off at first) and set aside; you should have about 3 tablespoons.
Bring 4 cups water, the whole garlic clove, thyme sprig, bay leaf, 1/4 teaspoon salt and baking soda to a boil in a medium saucepan over high heat. Add rice and return to boil. Cover and place in oven and bake until rice is tender, 35 to 40 minutes. Strain rice through a fine-mesh strainer set over a 4-cup liquid measuring cup. Discard garlic, thyme sprig, and bay leaf; set both the rice and the measuring cup of liquid aside.
Melt butter in a Dutch oven set over high heat. Add cremini mushrooms, onion, tomato paste, pepper, minced garlic and 1/4 teaspoon salt. Cook, stirring occasionally, until vegetables are browned and dark browned bits form on pan, about 15 minutes. Stir in sherry, scraping up browned bits and cook until the pot is almost dry, about 2 minutes. Stir in the ground shiitake “dust,” reserved rice cooking liquid, broth and soy sauce; bring to a boil. Reduce heat to medium-low and gently simmer 15 to 20 minutes.
Whisk cornstarch and 1/4 cup water in a small bowl until cornstarch dissolves; stir mixture into soup. Continue simmering about 2 minutes or until soup is thickened. Off heat, stir in cooked rice, cream, chives, lemon zest and turkey. Cover and let stand for 20 minutes. If soup is too thick, add a little water or broth and stir to combine. Season with salt and pepper to taste.
— Adapted from “America’s Test Kitchen” (America’s Test Kitchen, $40)
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