Creamy Turkey Mushroom Soup

Transform your leftover turkey into a creamy bowl of turkey and mushroom soup that you can make in 30 minutes. This Creamy Turkey Mushroom Soup is nourishing, satisfying, and savory soup that is made at home from your left-over turkey and added some mushrooms for extra flavor. This creamy bowl of nourishing, simple, and easy-to-make one-pot soup is all you need to give you a comfort.

If you are looking for a warming soup in cold and rainy weather or when you crave a hearty bowl of creamy turkey mushroom soup, then this is what you are looking for. It will only take not too much hard work in the kitchen to enjoy this homemade, tasty soup since the turkey is already cooked. The creaminess comes from heavy whipping cream and a little bit of flour. The mushrooms add earthy, savory, and gives extra delicious flavor to this vibrant and appetizing soup.

INGREDIENTS AND SUBSTITUTION

• Left Over Turkey - Left over turkey or chicken if that is what you have. I know we all keep those left over meat if we can and they taste better the next day anyway.
• Mushrooms - It gives earthy and savory flavor.
• Cooking Oil - Use neutral cooking if possible.
• Onion and garlic - Perfect combination for sauteing.
• Flour - We need flour to thicken and make a creamy turkey mushroom soup. You can also use left over mash potatoes as substitute.
• Broth or water - Of course we need liquid for our soup.
• Salt and Black Pepper - To taste. You can add more herbs and spices if you want.
• Heavy Whipping Cream - This is what makes this soup savory, delicious and creamy. Do not skip the cream. You can also use coconut cream if you are dairy-free or other milk as substitute but the flavor may be different.
• Green onions - for garnish
• Oyster Crackers - This are optional. You can substitute this with any crackers or even some bread on the side.

How to Make Creamy Turkey Mushroom Soup

1. Heat pot or dutch oven over medium heat. When the pot is hot enough, add 2 tablespoons of cooking oil. Sautee onion and garlic until translucent and aromatic.
2. Add in mushrooms, turkey, flour, salt and pepper. Continue stirring occasionally. Cook in medium heat for 2 minutes.
3. Pour broth or water, cover and let it simmer over medium heat for about 10-15 minutes.
4. Lastly, add your heavy whipping cream, stir and simmer for 2 minutes. Garnish with green onions and crackers on the side. Serve and enjoy.

Why I love this Soup

• Easy to make - This is seriously one of the easiest one pot soup that you can throw in under 30 minutes. You can make this in batches and have them everyday for a week.
• Versatile - You can have this anytime of the day for breakfast, lunch and dinner. It is filling and satisfying enough to make your tummy full, happy and content.
• Loss weight - As I mentioned above, it will fill up your hunger for a long time until next meal so you do not need to snack a lot.
• Warming, comforting and delicous - Having this Creamy Turkey Mushroom Soup when you are feeling under the weather is one of the best thing you can do to feel better.

MAKE-AHEAD, STORAGE AND REHEATING TIPS

Make-Ahead - You can make this ahead of time in large batches for meal prep and transfer it in an air-tight container. My favorite is a mason jar with a wide mouth or any glass container with a tight lid. For me, leftover soups have the best flavor the next day.

Refrigerator - Refrigerate leftover your homemade creamy turkey mushroom soup for up to 3-5 days. Make sure to store it in air-tight container.

Freezer - My favorite way of storing leftovers is in the freezer. You can store it in the freezer for about 3-4 months in a freezer-friendly container or mason jar with a wide mouth but fill it up to the top to be safe.

Reheat - Reheat your soup as needed on the stovetop or microwave for 2-5 minutes or until it is warm enough to your liking.

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