Creamy Leftover Turkey Mushroom Soup
Today’s Creamy Leftover Turkey Mushroom Soup is the perfect post-holiday comfort food!
Servings 6
Ingredients
- 2 tablespoon butter divided
- ½ medium yellow onion chopped small
- 2 medium carrots peeled and diced
- 1 rib of celery chopped
- 8 oz mushrooms sliced
- 1 tablespoon minced garlic about six cloves
- 3 tablespoon flour
- Sea salt to taste
- Black pepper to taste
- 6 cups turkey broth
- 2 cups chopped cooked turkey
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- 1.5 cups whole milk
Instructions
- Chop vegetables and turkey.
- Heat 1 tablespoon butter in a Dutch oven or soup pot over medium heat until melted, then swirl to coat the bottom of the pot. Add onion, carrots, and celery and saute for eight minutes, stirring occasionally, until veggies are softened.
- Stir in 1 tablespoon butter, mushrooms, and garlic. Continue to saute over medium heat for another five minutes, stirring occasionally, until mushrooms are softened and browned.
- Stir in the flour, sea salt, and pepper and continue to cook for another one minute, stirring often.
- Gradually stir in the broth.
- Add the turkey, bay leaf, thyme, and smoked paprika, then bring the pot to a boil. Reduce heat to medium low and simmer for 15 minutes, stirring occasionally.
- Remove and discard the bay leaf. Stir in milk until heated through, about 5 minutes, then serve.
Notes
You can optionally top your soup with chopped green onion as shown here — and can double the mushrooms, if you want an extra mushroom-y punch!