1 cup extra virgin olive oil
1 head of garlic (10–12 cloves), peeled but left whole
1 whole 4-pound chicken with neck (liver and gizzards discarded)
1 whole turkey wing
2 pounds beef bones or marrow bones
8-ounce package Shiitake mushrooms. Stems used in stock, caps used in soup
1 whole large onion, cut into 8 pieces
3” knob of ginger, peeled and sliced
1 bunch scallions, roots cut off
1/2 bunch fresh parsley, including stems
2 medium carrots, peeled and coarsely cut up
2 large stalks celery, coarsely cut up
1 two-inch piece of fresh turmeric, peeled and coarsely cut up
Zest from one lemon
2 whole black peppercorns
2 teaspoons kosher salt
Cold water to cover
Sliced Shiitake mushroom caps removed from 8-ounce package, stems used in stock
1 1/2 cups onion, diced
1 tablespoon fresh turmeric, finely grated
Juice of one lemon (3 tablespoons)
4 cups chopped green cabbage
5 cups chopped Tuscan kale, leaves only
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pinch cayenne pepper
In a small sauce pan place olive oil and heat to hot then reduce burner to medium low. Add all of garlic and cook on medium low for 30 minutes or until the garlic is golden brown on all sides.
Set garlic and oil aside.
In a large stock pot place chicken, turkey wing, beef bones, Shiitake mushroom stems, onion, ginger, scallions, parsley, carrots, celery, turmeric, lemon zest, peppercorns and salt. Add in cooked garlic and cover the pot contents with COLD water. Save garlic oil for later in this recipe.
Bring up to heat slowly then keep at a medium simmer for three hours, skimming off any foam that floats to the top.
Strain and save stock for later in this recipe.
Pick meat from chicken and turkey, cut into bite sized pieces and discard the remaining solids.
To make the soup, in a 5-6 quart Dutch oven, heat 3 tablespoons of the garlic oil over medium high heat and add the sliced Shiitake mushroom caps and saute for five minutes or until they brown.
Move the mushrooms to the edge of the pan, add two more tablespoons of the garlic oil and add the onion and turmeric and saute for two minutes, then deglaze with the lemon juice.
Add cabbage, kale, salt, pepper, cayenne and all of the stock and cook for 10-15 minutes until the vegetables are tender.
Add the cooked chicken, heat to hot and serve with crackers.
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