Turkey mushroom soup is a fantastic way to use leftover turkey, transforming it into a hearty and comforting meal. This recipe is packed with flavor and is perfect for a chilly day. Let’s dive into how to make this delicious soup!
Contents
Why You’ll Love This Soup
This isn’t just any soup; it’s a hug in a bowl. The combination of tender turkey, earthy mushrooms, and a creamy broth creates a symphony of flavors that’s hard to resist. Plus, it’s a great way to minimize food waste after Thanksgiving or any turkey dinner.
Ingredients You’ll Need
Here’s what you’ll need to gather:
* 2 tablespoons olive oil
* 1 cup chopped onion
* 2 cloves garlic, minced
* 8 ounces sliced mushrooms (cremini, shiitake, or a mix)
* 4 cups turkey broth (or chicken broth)
* 2 cups cooked turkey, shredded or diced
* 1 cup heavy cream
* 1/2 cup dry sherry (optional, but highly recommended)
* 1/4 cup chopped fresh parsley
* Salt and pepper to taste
Step-by-Step Instructions
Making this soup is easier than you might think! Follow these simple steps:
1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Cook the Mushrooms: Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 8-10 minutes.
3. Add Broth and Turkey: Pour in the turkey broth (or chicken broth) and bring to a simmer. Add the cooked turkey and stir to combine.
4. Simmer and Thicken: Reduce the heat and let the soup simmer for 15-20 minutes to allow the flavors to meld together.
5. Cream It Up: Stir in the heavy cream and sherry (if using). Heat through, but don’t let it boil.
6. Season and Serve: Season with salt and pepper to taste. Stir in the fresh parsley. Serve hot and enjoy!
Tips for the Best Turkey Mushroom Soup
* Use High-Quality Broth: The better the broth, the better the soup. Homemade broth is ideal, but a good-quality store-bought broth will also work.
* Don’t Skip the Sherry: The sherry adds a depth of flavor that really elevates the soup. If you don’t have sherry, you can use dry white wine or just omit it.
* Sauté the Mushrooms Properly: Make sure to give the mushrooms enough time to brown. This will bring out their flavor and add richness to the soup.
* Adjust the Consistency: If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup while it’s simmering.
Variations to Try
Want to mix things up? Here are a few ideas:
* Add Vegetables: Carrots, celery, and potatoes are great additions to this soup. Add them along with the onions for a heartier soup.
* Make It Creamy Mushroom: For a creamier soup, blend a portion of the soup (about 2 cups) with an immersion blender before adding the heavy cream.
* Spice It Up: Add a pinch of red pepper flakes for a little heat.
* Add Wild Rice: Cooked wild rice adds a nutty flavor and texture to the soup.
Serving Suggestions
This soup is delicious on its own, but here are some serving suggestions to make it a complete meal:
* Serve with crusty bread or rolls for dipping.
* Pair it with a side salad for a light and refreshing meal.
* Top with croutons or a dollop of sour cream for extra richness.
How to Store and Reheat
* Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
* Reheating: Reheat the soup in a pot on the stove over medium heat, or in the microwave. Be careful not to boil the soup after adding the cream, as it may curdle.
Frequently Asked Questions
Can I use chicken instead of turkey?
Yes, absolutely! Chicken works just as well in this recipe.
Can I freeze this soup?
It’s best to freeze the soup before adding the cream, as dairy can sometimes change texture when frozen. Thaw it overnight in the refrigerator, then add the cream when reheating.
What kind of mushrooms should I use?
Cremini, shiitake, and oyster mushrooms are all great choices. You can also use a mix of different types for a more complex flavor.
Can I make this soup in a slow cooker?
Yes, you can! Sauté the onions, garlic, and mushrooms on the stovetop, then transfer them to a slow cooker. Add the broth and turkey, and cook on low for 4-6 hours. Stir in the cream and sherry before serving.
Can I make this soup without sherry?
Yes, the sherry is optional. If you don’t have it, you can omit it or substitute it with a splash of dry white wine or a tablespoon of apple cider vinegar for a touch of acidity.