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


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


  • 2 tablespoons unsalted butter
  • 1 cup peeled and chopped carrots (chopped into about 1/4-inch pieces)
  • 1/2 cup sliced celery
  • 11/2 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)


  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