Cream of Turkey and Mushroom Soup Recipe

If you’re craving a soup that’s cozy, rich, and packed with hearty flavors, this Cream of Turkey and Mushroom Soup Recipe is a total game-changer. I absolutely love how it combines tender turkey, earthy shiitake mushrooms, and a creamy broth that just wraps you up in comfort with every spoonful. Whether it’s a chilly evening or you’re after a thoughtful way to use leftover turkey, this recipe hits all the right notes.

When I first tried making this Cream of Turkey and Mushroom Soup Recipe, I was blown away by how the simple ingredients came together to create something so luscious and full-bodied. It’s perfect for those moments when you need warmth and satisfaction without spending hours in the kitchen. You’ll find that it’s a recipe worth keeping in your culinary playlist.

Ingredients You’ll Need

This Cream of Turkey and Mushroom Soup Recipe uses ingredients that work beautifully together for deep flavor and creamy texture. Stocking up on fresh vegetables and good-quality turkey helps make this soup naturally delicious and satisfying.

• Extra-virgin olive oil: Adds a fruity richness when sautéing mushrooms and turkey, bringing out their natural flavors.
• Shiitake mushrooms: Their meaty texture and earthy taste make the soup stand out—don’t skip them.
• Poblano chile: Just a touch of heat and smoky flavor, finely chopped to blend smoothly in the soup.
• Kosher salt & black pepper: To season and enhance every layer of flavor perfectly.
• Skin-on, bone-in turkey breast: Using bone-in for the stock intensifies the broth’s richness—it’s worth the extra step.
• Cold water: The base for a clean, comforting broth.
• Yellow onion, celery & carrot: Fundamental aromatics for deep flavor, coarsely chopped for easy straining later.
• Garlic: Grated for quick melting into the pot, layering savory goodness.
• Baby potatoes: Quartered to add heartiness without overwhelming the soup’s creaminess.
• Fresh thyme: A subtle herbaceous note that brightens each spoonful.
• Unsalted butter & all-purpose flour: For the roux that thickens and gives the soup its velvety texture.
• Heavy cream: Makes the soup luxuriously creamy—you’ll notice the difference!
• Worcestershire sauce: Served on the side to add an optional tangy depth when desired.

Variations

One of the best parts about this Cream of Turkey and Mushroom Soup Recipe is how you can easily make it your own. I’ve played around with several variations depending on what’s in my pantry or how spicy I’m feeling that day.

• Add different mushrooms: I sometimes swap shiitake for cremini or button mushrooms for a milder mushroom flavor.
• Spice it up: Amp up the poblano with a pinch of cayenne or smoked paprika for a smoky, spicy kick that my friends adore.
• Dairy-free version: Replace heavy cream with coconut milk and use a flour alternative to make it dairy-free while keeping it creamy.
• Vegetable boost: Toss in chopped kale or spinach at the end for extra greens.

How to Make Cream of Turkey and Mushroom Soup Recipe

Step 1: Sauté Mushrooms and Poblano for That Deep Base

Start by heating half the olive oil in a large pot over medium-high heat. Toss in the sliced shiitake mushrooms and the finely chopped poblano chile. Stir occasionally as they soften and develop a golden brown color, about 5 to 6 minutes. I love doing this step because it releases those wonderful earthy and smoky flavors that really set this soup apart. Season with a bit of salt and pepper, then transfer the mixture to a bowl and set it aside for later.

Step 2: Brown Turkey and Build the Stock

In the same pot, heat the remaining olive oil. Place your turkey breast skin side down and cook until the skin turns a beautiful golden brown—about 5 minutes. This step adds loads of flavor to your broth. Season the turkey with salt and pepper while browning. Once browned, add cold water, chopped onion, celery, carrot, and grated garlic. Bring it all to a gentle simmer and let it cook for one hour. This slow simmer will extract rich flavors from the turkey and veggies, making your soup base incredibly delicious.

Step 3: Cook Potatoes and Prepare Turkey Meat

After the hour simmer, carefully remove the turkey breast and let it cool a bit on a cutting board. Then add the quartered baby potatoes to the pot. They’ll cook in the flavorful broth for 25 to 30 minutes until tender—perfect for that satisfying bite in every spoonful. Meanwhile, shred the turkey meat off the bone into bite-sized pieces and get ready to return it back into the soup.

Step 4: Combine and Season

Return the shredded turkey, sautéed mushroom and poblano mixture, and fresh thyme to the pot. Stir it all together, then taste and adjust with salt and pepper as needed. This is where the soup really starts to come together—the flavors have all melded into this lovely, hearty concoction.

Step 5: Make the Roux for Creamy Goodness

In a separate skillet, melt the butter over medium heat. Stir in the flour and whisk continuously for 1 to 2 minutes until the mixture becomes a pale blonde color. This roux is the secret to your soup’s silky and creamy texture, so don’t rush it or let it brown.

Step 6: Finish the Soup with Cream and Roux

Slowly whisk the roux into the simmering soup, making sure to avoid any lumps. Then pour in the heavy cream and bring the soup back to a low simmer, stirring occasionally until it’s heated through—about 3 minutes. That creamy finish is what makes me crave this soup on a rainy day.

Step 7: Serve with a Twist

Ladle the soup into bowls and serve with Worcestershire sauce on the side. I love how a few drops of Worcestershire add an unexpected tangy depth that livens up the whole bowl if you want it. It’s a little extra touch that guests always appreciate.

How to Serve Cream of Turkey and Mushroom Soup Recipe

Garnishes

I usually top the soup with a sprinkle of freshly chopped parsley or thyme for a pop of color and brightness. Sometimes I add a drizzle of truffle oil if I want to get fancy—it elevates the mushroom flavor beautifully. A few grinds of black pepper right before serving never hurts either.

Side Dishes

This soup pairs wonderfully with crusty artisan bread or warm dinner rolls for dipping. I also love serving it alongside a simple green salad dressed lightly with lemon vinaigrette to cut through the creaminess. For a heartier meal, roasted root vegetables on the side are a perfect match.

Creative Ways to Present

For holiday dinners or special occasions, I like serving the soup in hollowed-out mini pumpkins or large mushrooms for an eye-catching presentation. Another fun idea is layering the soup over cooked wild rice or barley in a shallow bowl to add texture and make it extra filling.

Make Ahead and Storage

Storing Leftovers

I store any leftover Cream of Turkey and Mushroom Soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, so it tastes even better the next day. Just give it a good stir before reheating to keep it silky.

Freezing

I’ve frozen this soup successfully in portions using freezer-safe containers. Make sure to cool it completely before freezing. When thawed, the texture stays great, though you might want to whisk in a splash of fresh cream or milk to refresh the creaminess.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring frequently to prevent scorching. If the soup feels too thick, add a splash of water, broth, or cream to loosen it back up without diluting the flavor.

FAQs

Final Thoughts

This Cream of Turkey and Mushroom Soup Recipe has become one of my favorite go-to dishes whenever I want something comforting that feels special but isn’t complicated. It’s the kind of recipe I’m excited to share, knowing you’ll get those creamy, savory bites just like I do at home. Give it a try—you might find it becoming your own family classic.

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