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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!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 cups


  • 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)


  • 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.


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