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
- 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)
- 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.
- Category: Soup
- Method: Simmer
- Cuisine: American
Keywords: leftover turkey soup recipe, leftover turkey soup