• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About Me
    • Featured In
  • Recipe Index
  • Food Photography
  • This & That
  • Contact

The Blond Cook

Serving Up Cooking Simplicity

December 3, 2019 2 Comments

Creamy Turkey and Mushroom Soup

  • Pinterest
  • Email
  • Facebook
  • Twitter
  • Yummly

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 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 leftover turkey (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

Enjoy!

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

Creamy Turkey and Mushroom Soup


  • Author: Amy @ The Blond Cook
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Approximately 8 cups 1x
Print Recipe
Pin Recipe

Description

This Creamy Turkey and Mushroom Soup is a delicious way to use leftover Thanksgiving turkey!


Scale

Ingredients

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

Instructions

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

  • Category: Soup
  • Method: Simmer
  • Cuisine: American

Keywords: leftover turkey soup recipe, leftover turkey soup

Did you make this recipe?

Tag @theblondcook on Instagram and hashtag it #theblondcook

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

Hungry for more?

  • Broccoli Cheddar SoupBroccoli Cheddar Soup
  • Cream of Mushroom SoupCream of Mushroom Soup
  • Cajun Chicken StewCajun Chicken Stew
  • Turkey and Wild Rice SoupTurkey and Wild Rice Soup
  • Lasagna SoupLasagna Soup
  • Beer Beef ChiliBeer Beef Chili

Reader Interactions

Comments

  1. Catherine Pasquinucci says

    December 3, 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 4, 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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Come on in!

Hey, I'm Amy Brinkley! Welcome to my blog. I love cooking simple, family-friendly recipes with everyday ingredients. Read More…

LOOKING FOR SOMETHING?

WHAT’S HOT ON THE BLOG

Jack Frost Cocktail
Apple Pie Bites
Easy Crock Pot Vegetable Soup
Easy Creamed Corn

Footer

Recent Comments

  • David on Broccoli Au Gratin
  • Christina Newton on Pineapple Jalapeño Margarita
  • Amy @ The Blond Cook on Slow Cooker Bourbon Meatballs
  • Amy @ The Blond Cook on Boneless Prime Rib with Au Jus
  • Julie on Boneless Prime Rib with Au Jus

Popular Recipes

  • Jack Frost Cocktail
  • Apple Pie Bites
  • Easy Crock Pot Vegetable Soup
  • Easy Creamed Corn
  • Crock Pot Zuppa Toscana

NEVER MISS A RECIPE!

Subscribe to receive my latest recipes

© Copyright 2011-2019 · All Rights Reserved · The Blond Cook · Privacy Policy