Turkey Mushroom Soup Recipe
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
303 kcal
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Course
Soup
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Cuisine
North American
Turkey Mushroom Soup Recipe
Description
The Turkey Mushroom Soup Recipe combines sautéed mushrooms, onions, and garlic with chopped carrots, celery, and potato, simmered in turkey stock alongside shredded turkey meat. The inclusion of thyme adds herbal notes to the broth. A distinctive feature is the creamy component created by blending cooked potatoes with cashews and some soup liquid, adding richness and a smooth texture without using traditional dairy. This method makes the soup both filling and comforting, with tender vegetables and flavorful turkey pieces distributed throughout.
The cooking process begins by gently browning mushrooms and softening onions and garlic, which creates a savory base. Adding root vegetables and simmering in stock infuses the soup with depth. Blending the potato and cashew mixture back into the soup creates a velvety finish. Seasoning with salt and pepper adjusts the taste to preference.
This soup works well as a meal on its own or can be served alongside crusty bread. It is especially practical for using leftover turkey and homemade stock, making it a resourceful choice after a turkey dinner.
Cashews used in the soup are best blended in a high-powered blender to achieve smoothness. Alternatives such as cashew butter, almond butter, or dairy cream may be used depending on kitchen equipment or dietary preference.
Ingredients
- 2 tablespoons olive oil
- 10 ounces mushrooms sliced
- 1 medium onion chopped
- 4 cloves garlic minced
- 2 medium carrot chopped
- 2 talks celery chopped
- 1 medium potato peeled and cut in half
- 1 teaspoon thyme dried
- 6 cups turkey stock can sub chicken, homemade
- 2 cups turkey can sub chicken, shredded meat
- ¼ cup cashews see notes
- salt to taste, sea salt
- black pepper to taste, sea salt
Instructions
- Note: this recipe uses the leftover meat from your turkey dinner and stock made from the bones. You need to make the stock first - it's easy! This is the crockpot recipe we use. You can also make a stovetop version using this recipe.
- Heat the oil in a large pot over medium-high heat. Add the mushrooms and cook until they are soft and starting to brown, about 10 minutes. Add the onion and cook until it softens, about 3-4 minutes. Add the garlic and cook for 1 minute more.
- Add the carrots, celery, potato, thyme, turkey stock, and meat to the pot and bring it to a boil. Reduce the heat to medium and simmer the soup for 20 minutes, or until the potato is soft.
- Remove the two potato halves from the soup and put them into your blender. Add the cashews and enough of the soup liquid so they will blend. Don't worry if you get a few small pieces of the other veggies into your blender. Blend on high until smooth then return the 'cream' to the pot. Season to taste with sea salt and pepper.
Notes
- Use a high-powered blender to smoothly blend cashews with the potato; if unavailable, substitute with cashew or almond butter.
- Dairy cream may be used instead of cashews for a creamy texture if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Serving | 2 cups | |
| Calories | 303kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 23g | 46% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 417mg | 17% |
| Potassium | 831mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 3490IU | 70% |
| Vitamin C | 12mg | 13% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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