As I stood stirring a bubbling pot of creamy delight, the tempting aroma of turkey and mushrooms enveloped my kitchen, drawing everyone in like bees to honey. This Cream of Turkey and Mushroom Soup isn’t just a dish; it’s a warm embrace on a chilly evening, transforming leftover turkey into a hearty and satisfying meal. It’s the perfect antidote to those busy weeknights, granting you the luxury of comfort food without the hours of prep. What’s more, this soup is easily adaptable with your favorite veggies or dietary preferences—whether you're looking for a gluten-free or dairy-free option. Ready to cozy up with a bowl of this deliciousness? Let’s dive into cooking!
Why Is This Soup So Irresistible?
Comforting Warmth: Every spoonful of this Cream of Turkey and Mushroom Soup offers a cozy embrace, perfect for cool evenings.
Rich and Creamy: With tender turkey and earthy mushrooms in a thick broth, every bite is a delight for your senses.
Customizable: Easily tweak the ingredients to your liking, whether you prefer a dairy-free option or want to throw in extra veggies!
Quick and Easy: This recipe is a lifesaver on busy nights, letting you whip up a hearty dish in less than an hour.
Crowd-Pleasing Flavor: Whether it’s a family dinner or a gathering with friends, this soup is bound to impress everyone at the table.
Looking for side dish ideas? Don’t forget to check out our perfect crusty bread.
Cream of Turkey and Mushroom Soup Ingredients
• Transform your leftovers with these key elements!
For the Base
- Olive Oil – Ideal for sautéing; any vegetable oil works as a substitute.
- Shiitake Mushrooms – Brings an earthy burst of flavor; button or cremini mushrooms can also be used.
- Poblano Chile – Adds a nice mild heat; substitute with jalapeño for more spice.
- Turkey Breast – The star of the show; leftover turkey is perfect, but rotisserie chicken is a great alternative.
- Cold Water – Forms the soup's base; low-sodium chicken broth enriches the flavor.
- Onion – Offers depth and sweetness; any onion variety can be utilized.
- Celery – Contributes a fresh aroma; can be omitted or swapped with fennel.
- Carrot – Provides sweetness and vibrant color; parsnip works for a twist.
For Flavor and Texture
- Garlic – Elevates the overall taste; garlic powder can work in a pinch.
- Baby Potatoes – Adds heartiness; diced sweet potatoes or regular potatoes can be substituted.
- Fresh Thyme – Infuses a fragrant herbal note; dried thyme (⅓ the quantity) is a viable alternative.
For the Creamy Finish
- Butter – Essential for creating roux; replace with olive oil for a dairy-free option.
- All-Purpose Flour – Thickens the base; use gluten-free flour for a gluten-free dish.
- Heavy Cream – Adds a luscious richness; coconut milk is a fantastic dairy-free substitute.
Feel free to customize this Cream of Turkey and Mushroom Soup by experimenting with veggies or proteins!
Step‑by‑Step Instructions for Cream of Turkey and Mushroom Soup
Step 1: Sauté the Vegetables
In a large pot, heat half of the olive oil over medium-high heat. Add the sliced shiitake mushrooms and chopped poblano chile, sautéing them for about 5-6 minutes until they turn golden and fragrant. Season with salt and pepper to taste. Once done, remove them from the pot and set aside as you prepare the base for the Cream of Turkey and Mushroom Soup.
Step 2: Brown the Turkey
In the same pot, heat the remaining olive oil and carefully add the turkey breast, skin-side down. Brown the turkey for about 5 minutes, allowing the skin to crisp up. Season with salt and pepper for extra flavor. Once browned, proceed to add the next ingredients while keeping the essence of the turkey intact in the pot.
Step 3: Create the Soup Base
Into the pot, add cold water along with the chopped onion, celery, carrot, and minced garlic. Stir to combine and bring the mixture to a gentle simmer. Cook for about 1 hour, allowing the flavors to develop and the turkey to become tender and juicy, infusing the broth with a rich depth of flavor.
Step 4: Add Baby Potatoes
After the turkey has simmered for an hour, carefully remove it from the pot and set it aside to cool. Lower the heat, then add the quartered baby potatoes to the broth. Continue to simmer for another 25-30 minutes until the potatoes are tender and easily pierced with a fork, enriching the Cream of Turkey and Mushroom Soup with hearty goodness.
Step 5: Shred Turkey and Combine
Once cool, shred the turkey and return it to the pot along with the sautéed mushroom mixture and fresh thyme. Stir everything thoroughly to ensure even distribution and adjust the seasoning with additional salt and pepper if needed. The soup should smell wonderful and look inviting, with all components coming together beautifully.
Step 6: Make the Roux
In a skillet, melt the butter over medium heat and then add the all-purpose flour. Whisk continuously for about 1-2 minutes until the mixture turns pale and bubbly. Gradually whisk this roux into the soup, stirring to incorporate fully. This step thickens the Cream of Turkey and Mushroom Soup and gives it that desired creamy texture.
Step 7: Finish with Cream
As the soup simmers, slowly stir in the heavy cream for richness. Allow the mixture to simmer for an additional 3 minutes, letting the flavors meld and the soup thicken slightly. The aroma will intensify, signaling that your Cream of Turkey and Mushroom Soup is nearly ready to be served.
Step 8: Serve and Enjoy
Ladle the comforting soup into bowls and offer optional Worcestershire sauce for an extra layer of flavor. Garnish with fresh parsley or thyme for a pop of color and added freshness. Each bowl of this Cream of Turkey and Mushroom Soup is perfect alongside crusty bread or a light salad, ready to warm your family on a chilly evening.
Expert Tips for Cream of Turkey and Mushroom Soup
- Perfect Roux Color: Ensure the roux reaches a pale color before adding to the soup; this prevents burning and guarantees a silky texture.
- Reheat with Care: When reheating the soup, stir frequently to avoid scorching; it helps maintain the creamy consistency of the Cream of Turkey and Mushroom Soup.
- Flavor Enhancers: Consider adding a splash of white wine or smoked paprika while the turkey simmers for enhanced depth of flavor, taking your soup to the next level.
- Veggie Boost: Don’t hesitate to throw in additional vegetables like kale or spinach during the last few minutes of simmering for extra nutrition and color.
- Avoid Overcooking: Be mindful of cooking times for potatoes; overcooked potatoes can disintegrate, affecting the texture of your hearty soup.
How to Store and Freeze Cream of Turkey and Mushroom Soup
Fridge: Store leftovers in an airtight container for up to 4 days. The flavors will deepen as it sits, making it even more delightful.
Freezer: Portion the soup into freezer-safe containers for easy access. It can be frozen for up to 3 months, allowing you to enjoy this comfort food at a later date.
Reheating: When ready to enjoy, thaw overnight in the fridge if frozen, then reheat on the stovetop over medium heat, stirring frequently until warmed through.
Tips for Best Quality: To prevent separation, avoid boiling the soup after adding cream. Instead, warm gently and stir to maintain that creamy texture.
Make Ahead Options
This Cream of Turkey and Mushroom Soup is a fantastic candidate for meal prep, allowing you to save time during busy weeknights! You can chop the vegetables and sauté the mushrooms up to 3 days in advance, storing them in an airtight container in the fridge. If you want even greater convenience, you can cook the entire soup, let it cool, and refrigerate it for up to 4 days. To enjoy it at its best, simply reheat on the stove over low heat, stirring often to prevent scorching, and add a splash of cream before serving for that rich, creamy finish. Rest assured, the flavors will meld beautifully, making it just as delicious when prepared ahead!
What to Serve with Cream of Turkey and Mushroom Soup
Every cozy bowl of this creamy delight deserves a perfect partner to round out your meal and elevate the experience.
- Crusty Bread: Freshly baked, warm, and crusty bread is perfect for dipping, adding a satisfying crunch to each soft, creamy mouthful.
- Light Green Salad: A fresh salad with a lemony vinaigrette balances the richness of the soup, refreshing your palate with each bite.
- Garlic Bread: The buttery, garlicky flavor enhances the soup while providing an irresistible texture, making dinner feel indulgent.
- Steamed Green Beans: Crisp-tender green beans add vibrant color and a subtle crunch, complementing the soup's creamy consistency beautifully.
- Roasted Vegetables: Roasting brings out the natural sweetness of seasonal vegetables; their caramelized edges create a delightful contrast against the smooth soup.
- Red Wine: A glass of light-bodied red wine harmonizes with the earthy flavors of turkey and mushrooms, elevating the entire dining experience.
Invite loved ones, pull up a chair, and let the comforting warmth of this meal wrap around you—it’s the essence of home cooking!
Cream of Turkey and Mushroom Soup Variations
Feel free to play around with this recipe and make it your own—let your imagination run wild and indulge in the deliciousness!
- Gluten-Free: Use gluten-free flour in place of all-purpose flour for a smooth, thickened soup.
- Dairy-Free: Substitute heavy cream with coconut milk for a luscious, dairy-free alternative that adds a hint of tropical flavor.
- Vegetable Boost: Toss in some fresh spinach or kale just before serving for an added punch of color and nutrition.
- Spicy Kick: Swap poblano chile for jalapeño or even a few dashes of hot sauce if you crave some heat!
- Mushroom Medley: Experiment with a variety of mushrooms, such as cremini or oyster, to elevate the earthy flavors of the soup.
- Chicken Alternative: Replace turkey with shredded rotisserie chicken for a quick and equally hearty option everyone will enjoy.
- Root Vegetable Twist: Substitute baby potatoes with diced sweet potatoes or parsnips for a delightful change of texture.
- Herb Infusion: Add fresh herbs like rosemary or sage for an aromatic depth that enhances the comfort of this soup.
As you can see, this Cream of Turkey and Mushroom Soup is more than just a recipe—it's a canvas for your culinary creativity! Enjoy experimenting and making it uniquely yours. To complement this dish, why not serve it with a slice of our perfect crusty bread for a satisfying meal?
Cream of Turkey and Mushroom Soup Recipe FAQs
How do I choose the best turkey for soup?
Absolutely! When selecting turkey for your Cream of Turkey and Mushroom Soup, leftover turkey from a previous meal is ideal due to its flavor. If you don’t have leftovers, a rotisserie chicken works wonderfully as a substitute. Make sure the meat is fresh, not past its sell-by date, and look for pieces with a good balance of meat and skin for added richness.
What’s the best way to store leftover soup?
Very easy! After allowing the soup to cool, transfer it to an airtight container. You can store it in the fridge for up to 4 days. Just keep in mind that the flavors will improve after a day or two as they meld together beautifully!
Can I freeze Cream of Turkey and Mushroom Soup?
Absolutely! To freeze your soup, allow it to cool completely, then scoop it into freezer-safe containers, leaving some space at the top for expansion. The soup can be stored in the freezer for up to 3 months. To reheat, simply thaw overnight in the fridge and warm on the stovetop, stirring gently to maintain a creamy texture.
What should I do if my soup is too thick?
Oh no! If you find your Cream of Turkey and Mushroom Soup is too thick, don’t worry! You can easily adjust the consistency. Start by adding a little cold water or low-sodium chicken broth, a few tablespoons at a time, and stir until you achieve your desired thickness. Simmer for a few minutes to let the flavors meld back together.
What dietary adjustments can I make for the soup?
Great question! For a gluten-free option, simply replace the all-purpose flour with a gluten-free flour blend. If you're looking for a dairy-free alternative, substitute heavy cream with coconut milk or a plant-based cream. You can also incorporate more vegetables like kale or spinach for added nutrition. Always read labels for any potential allergens if you're cooking for others!
How long should I simmer the turkey for the best flavor?
For the most delectable flavors, simmer your soup for about 1 hour after adding the cold water, onion, celery, carrot, and garlic. This allows the turkey to become tender while infusing the broth with robust flavor. Just keep an eye on it and adjust the heat as necessary to maintain a gentle simmer throughout.
Irresistibly Comforting Cream of Turkey and Mushroom Soup
Ingredients
Equipment
Method
- In a large pot, heat half of the olive oil over medium-high heat. Add the sliced shiitake mushrooms and chopped poblano chile, sautéing them for about 5-6 minutes until they turn golden and fragrant. Remove them and set aside.
- In the same pot, heat the remaining olive oil and add the turkey breast, skin-side down. Brown for about 5 minutes, then season with salt and pepper.
- Add cold water, chopped onion, celery, carrot, and minced garlic to the pot. Stir to combine and bring to a gentle simmer. Cook for about 1 hour.
- Carefully remove the turkey after an hour and add the quartered baby potatoes. Simmer for another 25-30 minutes until the potatoes are tender.
- Once cool, shred the turkey and return it to the pot along with the sautéed mushroom mixture and fresh thyme. Stir thoroughly and adjust seasoning.
- In a skillet, melt the butter and add the all-purpose flour. Whisk for 1-2 minutes until pale. Gradually whisk into the soup.
- Slowly stir in the heavy cream and simmer for an additional 3 minutes.
- Ladle the soup into bowls and garnish with fresh parsley or thyme. Serve alongside crusty bread or a light salad.
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