Turkey Soup With Mushrooms

Hearty homemade turkey soup made with sauteed mushrooms and a velvety broth. The best way to use leftover turkey!

Course Soup

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 389kcal

Author Elizabeth Marek

Ingredients

3 cups turkey chopped
1 medium onion
4 large carrots diced
3 stalks celery diced
2 large garlic cloves minced
1 stick butter divided in half
¼ cup flour
8 cups turkey broth or chicken broth
1 teaspoon italian seasoning
8 ounces mushrooms sliced (I like crimini)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
½ teaspoon worcestishire
½ teaspoon chili oil optional

Instructions

Set a large pot or Dutch oven over medium heat and add a splash of olive oil and half the butter.
Sauté the sliced mushrooms until golden brown and then set aside.
Add the rest of the butter and then sauté the onion, carrots, celery, and garlic until softened.
Sprinkle in the flour and stir for about a minute, letting it coat the vegetables and cook off the raw taste.
Slowly whisk in the turkey broth or chicken broth, scraping the bottom of the pot so no flavor is left behind.
Add the Italian seasoning, poultry seasoning (if using), bay leaf, mushrooms, salt, pepper, garlic salt, worcestershire, and chili oil.
Stir in the cooked chopped turkey and let everything simmer on medium-low heat for about 20–25 minutes until the veggies are tender and the soup is thickened slightly.
Taste and adjust seasonings, then stir in fresh parsley.
If you’re adding egg noodles, white rice, or wild rice blend, do that at the end and simmer just until tender.
Remove the bay leaf and serve hot with crusty bread.

Notes

For turkey noodle soup, add egg noodles during the last 10 minutes of cooking so they don’t get mushy.

If you’re using a slow cooker or crock pot, keep the heat on medium heat or low and add the rest of the soup ingredients after the roux is made on the stove.

If you want an even heartier version, cook white rice, brown rice, or wild rice blend in a separate pot and stir some in at the end. Cooking rice directly in the soup can soak up all your broth, but adding it after makes it a perfect way to create a filling hearty soup.

If you want more protein, white beans, chicken breasts, or even ground turkey can be added. Ground beef if you’re feeling rebellious, although that turns it into a completely different soup.

This recipe fits perfectly into a 2,000 calorie diet when enjoyed as a main meal with lots of vegetables. As always, check available daily values on your leftover turkey recipes if you track them.

Nutrition