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Smoked Turkey and Mushroom Soup

Friday Night Dinner



2 tablespoons olive oil
1 onion, diced
2 celery ribs, diced
4 carrots, diced
2 lbs. mushrooms, sliced
2 yellow bell peppers, chopped
2 cups yellow split peas
2 lbs. smoked turkey breast, coarsely chopped
12 cups chicken stock
1 teaspoon freshly ground black pepper
2 cups cooked wild rice (optional)


In a large soup pot, sauté the onion, celery and carrots until softened. Add mushrooms and yellow pepper. Saute for 5 more minutes. Add the split peas, ½ the smoked turkey and the chicken stock. Bring to boil, lower heat and simmer for about an hour. Cool and puree. Add remaining smoked turkey and wild rice if using.