Turkey and Sautéed Mushroom Soup is made with portobello mushrooms sautéed in butter and wine. This scrumptious, savory soup is nothing like yesterday’s lovely Turkey Vegetable Soup. This one’s loaded with a delicious, earthy umami flavor. The “fifth” taste is sometimes hard to describe, but if you know what MSG (monosodium glutamate) tastes like, you’ll understand. I cook with it often, however, it’s not in this recipe. The mushrooms cooked in the wine develop that incredible richness without the addition of a lot of spices and herbs.
It’s finished off with a healthy dose of heavy whipping cream. Add leftover Thanksgiving turkey (or roasted chicken) and you’ve got the perfect use for an overabundance of holiday bird. Furthermore, dipping a crusty piece of buttered bread or naan in this broth is like tasting a little bit of heaven. 😊
Turkey and Sautéed Mushroom Soup
It’s brothy, but you can thicken it with a little corn starch slurry or a smidgen of instant real potato flakes if you’d like a thicker, creamy soup.
You can choose to add the turkey in with the cream, or top each bowl with individual portions of pre-cooked turkey and stir it in. The soup will be hot enough to reheat leftover turkey straight from the fridge. That’s what I did and it tasted fabulous. 😃