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Turkey Mushroom Soup Recipe
Indulge in the comforting goodness of this turkey mushroom soup, made with a healthier twist that transforms leftover Thanksgiving or Christmas turkey into a creamy, flavorful soup. With just 10 minutes of prep time, it's as simple as it is delicious.
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6 servings
Calories: 303 kcal
Course:
Soup
Cuisine:
North American
Ingredients
- 2 2 tablespoons olive oil
- 10 10 ounces mushrooms sliced
- 1 1 medium onion chopped
- 4 4 cloves garlic minced
- 2 2 medium carrots chopped
- 2 2 stalks celery chopped
- 1 1 medium potato peeled and cut in half
- 1 1 teaspoon dried thyme
- 6 6 cups homemade turkey stock can sub chicken
- 2 2 cups shredded turkey meat can sub chicken
- ¼ ¼ cup cashews see notes
- sea salt and pepper to taste
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.
Cup of Yum
Notes
- Cashews blend best in a high-powered blender. If you have a regular blender, it is best to use store-bought cashew butter or raw almond butter.
- You may also use regular dairy cream instead of the cashews.
Nutrition Information
Serving
2 cups
Calories
303kcal
(15%)
Carbohydrates
23g
(8%)
Protein
23g
(46%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
58mg
(19%)
Sodium
417mg
(17%)
Potassium
831mg
(24%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
3490IU
(70%)
Vitamin C
12mg
(13%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 303
% 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.