Description
This Cream of Turkey Soup is a rich and comforting dish perfect for chilly days, featuring tender shredded turkey, sautéed shiitake mushrooms, and a luscious creamy broth thickened with a blonde roux. It combines wholesome vegetables and aromatic herbs, delivering a hearty and flavorful meal.
Ingredients
Units
Scale
Main Ingredients
- 5 Tbsp. extra-virgin olive oil, divided
- 8 oz. shiitake mushrooms, sliced
- 1 poblano chile, finely chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 lb. skin-on, bone-in turkey breast
- 9 cups cold water
- 1 medium yellow onion, coarsely chopped
- 2 stalks celery, coarsely chopped
- 1 medium carrot, coarsely chopped
- 10 cloves garlic, grated
- 8 oz. baby potatoes, quartered
- 2 tsp. chopped fresh thyme
Roux and Finish
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup (60 g) all-purpose flour
- 2 cups heavy cream
- Worcestershire sauce, for serving
Instructions
- Sauté Mushrooms and Chile: In a large pot over medium-high heat, heat 3 tablespoons of the olive oil. Add the sliced shiitake mushrooms and finely chopped poblano chile. Cook, stirring occasionally, until softened and browned, about 5 to 6 minutes. Season with kosher salt and freshly ground black pepper. Transfer this mixture to a medium bowl and set aside.
- Brown Turkey and Simmer Broth: In the same pot, heat the remaining 2 tablespoons of olive oil over medium-high heat. Place the turkey breast skin side down and cook, turning occasionally, until the skin is golden brown, approximately 5 minutes. Season with salt and pepper. Add the cold water, coarsely chopped onion, celery, carrot, and grated garlic. Bring the mixture to a simmer and cook gently for 1 hour, allowing flavors to develop.
- Cook Potatoes: After 1 hour, remove the turkey from the pot and transfer it to a cutting board to cool slightly. Add the quartered baby potatoes to the pot and continue cooking, stirring occasionally, until the potatoes are tender, about 25 to 30 minutes.
- Prepare Turkey and Combine Ingredients: Remove the meat from the cooled turkey breast, shredding it into bite-size pieces. Return the mushroom mixture, shredded turkey, and fresh thyme to the pot with the broth. Season with additional salt and pepper to taste.
- Make the Roux: In a medium skillet over medium heat, melt the unsalted butter. Add the all-purpose flour and whisk continuously to combine. Cook the mixture, whisking constantly, until it becomes a blonde roux, about 1 to 2 minutes. Remove from heat and let cool slightly.
- Thicken Soup and Add Cream: Gradually whisk the cooled roux into the soup, taking care to avoid lumps. Pour in the heavy cream, bring the soup to a low simmer, and cook while stirring occasionally until heated through, approximately 3 minutes.
- Serve: Ladle the hot cream of turkey soup into bowls and serve with Worcestershire sauce on the side for added flavor.
Notes
- Using bone-in turkey breast enriches the broth with deep flavor and nutrients.
- To make the soup lighter, substitute half-and-half for heavy cream, but it may be less rich.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend for the roux.
- If shiitake mushrooms are unavailable, cremini or button mushrooms can be used as alternatives.
- Adjust seasoning gradually, especially Worcestershire sauce, to suit personal taste.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 95 mg
