Turkey and Sautéed Mushroom Soup

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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.

Turkey and Sautéed Mushroom Soup | Culinary Craftiness

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. 😃

  • Culinary Craftiness
  • Culinary Craftiness
  • Culinary Craftiness
  • Sautéed Mushroom | Culinary Craftiness
  • Sautéed Mushroom | Culinary Craftiness
  • Sautéed Mushroom | Culinary Craftiness
  • Turkey and Sautéed Mushroom Soup | Culinary Craftiness
  • Turkey & Sautéed Mushroom Soup | Culinary Craftiness
  • Turkey & Sautéed Mushroom Soup | Culinary Craftiness
  • Turkey and Sautéed Mushroom Soup | Culinary Craftiness

Turkey & Sautéed Mushroom Soup

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 5-6 servings

Turkey & Sautéed Mushroom Soup

Created by Melissa Woolard | Culinary Craftiness

Ingredients

  • 1-1/2 to 2 cups diced roasted turkey
  • 4 (8 oz.) containers of Portobello mushrooms, sliced
  • 8 tbsp. butter (1 stick)
  • 1 heaping tablespoon minced garlic (jarred)
  • 1 medium onion, diced
  • 1-1/2 cups Pinot Noir (or your favorite red wine)
  • 2 cups water
  • 2 Knorr beef bouillon cubes
  • 1 cup heavy whipping cream
  • Salt & pepper to taste

Instructions

  1. Melt butter in a large, deep skillet over medium-high heat. Sauté the onions and garlic until lightly caramelized. Add sliced mushrooms, lightly salt and pepper, then mix well with the butter, onion, and garlic.
  2. Add wine, water, and smashed bouillon cubes. Bring to a boil then reduce heat and let simmer for 20-25 minutes or until mushrooms are tender and liquid has reduced somewhat.
  3. Add heavy whipping cream and turkey. Cook just until heated through. Add more salt and pepper if needed.
  4. Serve with crusty bread, if desired.
https://culinarycraftiness.com/turkey-and-sauteed-mushroom-soup/

Happy eating!

Culinary Craftiness
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About Melissa

Melissa is a wife, mother, family cook, and romance novelist. The very first thing she learned in the kitchen was how to scramble eggs in an old cast iron skillet at the age of five. Her great-grandmother put her on a step-stool at the stove and thus began her passion for whipping up great tasting foods.

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