Turkey mushroom soup is the perfect way to use leftover holiday turkey - or any time you want a lean, protein-packed meal. The combination of tender turkey and earthy mushrooms creates a soup that's both satisfying and healthy.
Fresh sage brings those cozy Thanksgiving flavors, making this soup feel special without being heavy. It's comfort food you can feel good about eating.
Turkey Options
- Leftover roasted: Best flavor
- Rotisserie: Convenient
- Ground turkey: Brown first
- Turkey breast: Poach and shred
Leftover Tips
- Use mix of white and dark meat
- Make broth from carcass
- Don't overcook turkey in soup
- Add at end just to heat
Serving Suggestions
- Fresh sage leaves
- Crusty bread
- Cranberry sauce alongside
- Post-holiday comfort
Turkey Mushroom Soup
Lean soup with turkey and earthy mushrooms.
Nutrition per serving
225Calories
24gProtein
14gCarbs
9gFat
3gFiber
4gSugar
Ingredients
Instructions
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Sauté vegetables. Melt butter in a large pot over medium heat. Add mushrooms and cook 8-10 minutes until golden. Add onion, carrots, and celery. Cook 5 minutes. Add garlic, sage, and thyme. Cook 1 minute.
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Simmer. Add broth and bring to a boil. Reduce heat and simmer 20 minutes until vegetables are tender.
-
Add turkey. Add turkey and heat through, about 5 minutes. Don't overcook.
-
Serve. Remove thyme stems. Season with salt and pepper. Serve with fresh sage.
Recipe Notes
- Turkey carcass: Make broth first for maximum flavor.
- Add noodles: Egg noodles or rice make it heartier.
- Creamy version: Add cream at the end.
- Storage: Refrigerate 4 days. Freezes well 3 months.
