Easy Turkey & Mushroom Soup: Two Delicious Recipes to Choose From

Are you looking for a comforting and flavorful soup that’s perfect for using up leftover turkey? Look no further than these two amazing turkey mushroom soup recipes! Both are easy to make, packed with delicious ingredients, and sure to please everyone at the table.

Easy Turkey & Mushroom Soup from Food.com:

This recipe is a classic for a reason It’s simple, quick to make, and absolutely delicious The combination of mushrooms, carrots, celery, and onion creates a rich and flavorful base, while the turkey adds a hearty protein boost. The secret ingredient? A touch of parsley and thyme, which adds a depth of flavor that will have you coming back for more.

Here’s what you’ll need:

• 2 cups of your favorite mushrooms
• 1 stalk of celery
• 1 medium carrot
• 1 small onion
• 1 tablespoon of margarine or butter
• 4 1/2 cups of water
• 1 tablespoon of instant chicken bouillon
• 1/8 teaspoon of pepper
• 1/2 cup of dry orzo pasta
• 1 1/2 cups of cooked turkey
• 2 tablespoons of fresh parsley (or dried if you prefer)
• 1 teaspoon of fresh thyme (or dried if you prefer)

Here’s how to make it:

1. In a large saucepan, cook the mushrooms, carrot, celery, and onion in the margarine/butter until crisp-tender.
2. Add 4.5 cups of water, the bouillon, and 1/8 teaspoon pepper.
3. Bring to a boil and stir in the pasta.
4. After returning to a boil, reduce heat and simmer uncovered for 5-8 minutes. You want the pasta to be still a little firm.
5. Add the turkey, parsley, and thyme.
6. Enjoy!

Healthy Creamy Turkey Mushroom Soup from The Endless Meal:

This recipe takes the classic turkey mushroom soup and gives it a healthy twist. Instead of using heavy cream, this recipe uses a blend of potatoes and cashews to create a creamy texture without all the fat. It’s also packed with flavorful vegetables and herbs, making it a nutritious and satisfying meal.

Here’s what you’ll need:

• 2 tablespoons of olive oil
• 10 ounces of mushrooms (sliced)
• 1 medium onion (chopped)
• 4 cloves of garlic (minced)
• 2 medium carrots (chopped)
• 2 stalks of celery (chopped)
• 1 medium potato (peeled and cut in half)
• 1 teaspoon of dried thyme
• 6 cups of homemade turkey stock (can sub chicken)
• 2 cups of shredded turkey meat (can sub chicken)
• 1/4 cup of cashews (see notes)
• Sea salt and pepper (to taste)

Here’s how to make it:

1. Heat the oil in a large pot over medium-high heat. Add the mushrooms and cook until they are soft and starting to brown, about 10 minutes. Add the onion and cook until it softens, about 3-4 minutes. Add the garlic and cook for 1 minute more.
2. Add the carrots, celery, potato, thyme, turkey stock, and meat to the pot and bring it to a boil. Reduce the heat to medium and simmer the soup for 20 minutes, or until the potato is soft.
3. Remove the two potato halves from the soup and put them into your blender. Add the cashews and enough of the soup liquid so they will blend. Don’t worry if you get a few small pieces of the other veggies into your blender. Blend on high until smooth then return the ‘cream’ to the pot. Season to taste with sea salt and pepper.

No matter which recipe you choose, you’re sure to enjoy a delicious and satisfying turkey mushroom soup. So get cooking and enjoy!

Here are some additional tips for making turkey mushroom soup:

• Feel free to experiment with different types of mushrooms. Cremini, shiitake, and oyster mushrooms are all delicious options.
• If you don’t have any leftover turkey, you can use cooked chicken instead.
• To make the soup even creamier, you can add a splash of heavy cream or half-and-half at the end.
• Serve the soup with a side of crusty bread or a green salad.

I hope you enjoy these turkey mushroom soup recipes!