Turkey & Sautéed Mushroom Soup

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Here’s another scrumptious soup, but it’s nothing like yesterday’s lovely Turkey Vegetable Soup. This one’s loaded with earthy baby Portobello mushrooms sautéed in butter, red wine, and 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. Dipping a crusty piece of buttered bread in this broth is like tasting a little bit of heaven. 😊turkey-sauteed-mushroom-soup-culinary-craftiness

This is a brothy soup, but you can thicken it with a little corn starch slurry 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. 😃

Turkey & Sautéed Mushroom Soup

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

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.

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.

Add heavy whipping cream and turkey. Cook just until heated through. Add more salt and pepper if needed.

Serve with crusty bread, if desired.

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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-sauteed-mushroom-soup/

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