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    Home » Recipes » Soups and Stews » Creamy Turkey and Mushroom Soup

    By Amy · Published: Dec 3, 2019 · Updated: Sep 3, 2020 · This post may contain affiliate links. Please read my disclosure policy. 9 Comments

    Creamy Turkey and Mushroom Soup

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    Creamy turkey and mushroom soup in 2 bowls with text overlay at top of image.

    This Creamy Turkey and Mushroom Soup is a great way to use leftover turkey from Thanksgiving… it’s quick, simple and delicious!

    Overhead view of 2 bowls of creamy turkey and mushroom soup beside slices of French bread

    This soup is hearty enough to eat as a meal, but don’t forget the crusty French bread for the creamy and flavorful broth.  The best part is that the prep time is just 10 minutes since your turkey is already cooked!

    Creamy turkey and mushroom soup in a white dutch oven with a ladle

    I don’t know about your family, but we always have a lot of roasted turkey left over from Thanksgiving (I fill up on the side dishes!).  Full of turkey, veggies and mushrooms, this soup is a perfect way to recycle those leftovers (especially if you’re a fan of mushrooms!).

    How Long Does This Leftover Turkey Soup Last In The Fridge?

    This soup is good for up to 3 days in the fridge when stored properly in a covered container.

    Two bowls of creamy leftover turkey soup with mushrooms beside spoons and sliced bread

    If you’re looking for more inspiration for recycling leftover turkey, be sure to check out my delicious roundup of leftover turkey recipes. Enjoy!

    Front view of a brown bowl of soup on a wood surface.

    Creamy Turkey and Mushroom Soup

    This easy soup is a delicious way to use leftover Thanksgiving turkey!
    5 from 2 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Keyword: leftover turkey soup, turkey mushroom soup
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 8 cups
    Author: Amy

    Ingredients

    • 2 tablespoons unsalted butter
    • 1 cup peeled and chopped carrots chopped into about ¼ inch pieces
    • ½ cup sliced celery
    • 1 ½ cups chopped yellow onion
    • 1 (8 ounce) package sliced fresh mushrooms, rinsed (I used baby bella)
    • 2 teaspoons minced fresh garlic
    • ¼ cup all-purpose flour
    • 1 (32 ounce) container low sodium chicken broth* (4 cups)
    • ½ teaspoon dried thyme leaves
    • 3 cups fully cooked shredded turkey
    • ¾ cup heavy cream
    • ½ teaspoon salt more or less, to taste
    • ½ teaspoon black pepper more or less, to taste
    • 1 tablespoon chopped fresh parsley for garnish (optional)

    Instructions

    • Melt butter over medium heat in a dutch oven or large soup pot.  Add carrots, celery and onion.  Cook for 5 minutes, stirring frequently.
    • Add mushrooms and garlic.  Continue to cook, stirring frequently, until mushrooms are tender (about 4 to 5 minutes).
    • Slowly add flour while stirring to combine.  Add chicken broth, thyme and turkey.  Stir to combine.
    • Bring to a simmer, stirring frequently.  Cover and reduce heat as necessary (medium low or low) to maintain a simmer.
    • Simmer for approximately 15 minutes (stirring occasionally), or until vegetables are tender.
    • Remove from heat and stir in cream, salt and pepper.  Season with additional salt and pepper, if desired.
    • Sprinkle with chopped fresh parsley, if desired.

    Notes

    • *Vegetable or turkey broth can be substituted for chicken broth

    Nutrition

    Serving: 1cup | Calories: 208kcal | Carbohydrates: 10g | Protein: 12g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 248mg | Potassium: 309mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3180IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

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    Reader Interactions

    Comments

    1. Debra adams says

      February 26, 2021 at 10:44 am

      5 stars
      Really nice and I didn’t add cream I also used 1 potato frozen peas full now
      Many thanks

      Reply
    2. Jean says

      February 21, 2021 at 6:43 pm

      This is a deliciously rich and easy to make soup. I highly recommend it.

      Reply
    3. Teri says

      November 29, 2020 at 5:23 pm

      Thanksgiving leftovers! And I used fresh chanterelles, so delicious! Great recipe! And with no potatoes, it’s a great keto dish. Yum!

      Reply
    4. Ronda says

      March 25, 2020 at 7:30 am

      Excellent recipe! I smoked a turkey breast the day before and was looking for a yummy way to use it and this was perfect. My kitchen smelled like thanksgiving! I didn’t measure the vegetables exactly so probably had more than the recipe called for plus added cauliflower and spinach. We like very chunky soups/chowders. Thank you!

      Reply
      • Amy says

        March 26, 2020 at 8:21 am

        Hi Ronda, the addition of cauliflower and spinach sounds delicious. So glad to hear you enjoyed it! 🙂

        Reply
    5. Rick Beyers says

      December 18, 2019 at 7:26 pm

      5 stars
      Love this soup. I used homemade turkey broth and added two finely diced Yukon gold potatoes.

      Reply
      • Amy @ The Blond Cook says

        December 20, 2019 at 9:28 am

        Thank you, Rick – Homemade turkey broth and the addition of potatoes sounds fabulous! Thanks for sharing!

        Reply
    6. Catherine Pasquinucci says

      December 03, 2019 at 10:19 pm

      This has got to be awesome! RV broke down in Mojave and stuck here till next year, so there was no Thanksgiving food, and certainly won’t be a Christmas. This place only has a tiny dollar store in a 4 mile walk carrying stuff, not one fresh veggie or fresh meat to be found anywhere. I plan to keep this recipe for the day we can be out of here and somewhere there is food! My fibromyalgia does not do well without real food. I so look forward to the day I can make this, thank you, at least a feast for my eyes. Much love!

      Reply
      • Amy @ The Blond Cook says

        December 04, 2019 at 9:14 am

        Hi Catherine, So sorry about being stuck for a while… I hope you get everything repaired soon, have a great Christmas despite everything and enjoy the soup when you finally get to make it!

        Reply

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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