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Turkey and Mushroom Soup

One of my favorite things about Thanksgiving is the left-overs.

Turkey and Mushroom Soup

With as much as we cook it’s never a surprise that we can’t eat it all, which is fine by me.  I love a breakfast of cornbread stuffing and turkey before I start putting up my Christmas decorations.  Usually we have so much left over turkey, mom inevitably roasts a 22 pound bird, that we have enough for two or three days.  As much as I love plain roast turkey after three days even I get a little weary of it.  That is why I came up with some fun ways to use up the extra turkey meat that keep me from culinary boredom.

Turkey and Mushroom Soup

This soup is a great way to use up extra breast meat.  You could use thigh here, and I have and it is lovely, but left over breast meat tends to get a little dry and unpalatable after a day in the fridge.  Let’s be honest, it is really at its peak fresh from the oven, but this recipe restores the meat to juicy perfection.  Mushrooms, in particular button and oyster, add the right aromatic pungency to compliment the delicate flavor of the breast meat.   This soup makes an excellent light meal that is the perfect balm after a day of total indulgence.

Turkey and Mushroom Soup    Serves 6

2 strips bacon, chopped
1/4 medium onion, chopped
1 clove garlic, minced
1/2 teaspoon fresh thyme
1 pint button mushrooms, stemmed and sliced
1/2 pint oyster mushrooms, sliced
3 tablespoons flour
1/4 teaspoon smoked paprika
1/8 teaspoon fresh grated nutmeg
1 cup turkey or chicken stock
3 cups water
2 cups cooked turkey breast, chopped
1 cup whole milk
3 tablespoons cream
Salt and pepper, to taste

Turkey and Mushroom Soup Turkey and Mushroom Soup

In a heavy pot over medium heat add the chopped bacon.  Cook until the bacon is golden brown and crisp, about 6 minutes.  Remove the bacon from the pan.

Turkey and Mushroom SoupTurkey and Mushroom Soup

Add the chopped onions to the pan and cook, stirring constantly, until softened, about three minutes.  Add the garlic and thyme and cook until fragrant, about thirty seconds.

Turkey and Mushroom Soup Turkey and Mushroom Soup

Add all the chopped mushrooms and cook, stirring frequently, until the mushrooms are soft, about five minutes.  Add the flour and cook until the mixture is lightly brown and no dry flour remains, about three minutes.

Turkey and Mushroom SoupTurkey and Mushroom Soup

Add the turkey stock and cook, stirring constantly, until the mixture begins to thicken.  Add the water, smoked paprika, nutmeg, and chopped turkey.  Bring to a boil, then reduce the heat until the soup simmers.  Cook, uncovered, until reduced by 1/3, about 20 minutes.  Once reduced add the milk and return the mixture to a simmer for about 10 minutes.  Turn off the heat and stir in the cream.  Season with salt and pepper to taste.

Turkey and Mushroom Soup

Garnish the soup with the crisp bacon.  Enjoy!

Turkey and Mushroom Soup

© 2010, Evil Shenanigans – Baking & Cooking Blog. All rights reserved.

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12 Responses to “Turkey and Mushroom Soup”

  1. eatgreek.net says:

    this soup must be delicious! :D

  2. Evan Thomas says:

    Beautiful photography!

  3. maria says:

    Great way to use leftover turkey! Happy Thanksgiving!

  4. love Love LOVE this recipe!!! I’m so hungry for turkey I can’t even stand it! Will be using this for leftovers for sure.

  5. Jason E. Woods says:

    OMG OMG OMG,,,, sorry I needed just the right words. I am going to try this for sure.

  6. Ooo, this looks like an amazing way to use up leftover turkey. Wish I wasn’t traveling for thanksgiving, I’ll have to make myself a bird once I get home. That way I can have lots of leftovers!

  7. Kath says:

    I love the idea of this soup! Mushrooms and cream are going on my shopping list!

  8. That soup looks fabulous! If only I had seen it yesterday before I made a really lousy and bland turkey soup for dinner. I’ll have to make your version with the leftovers from Thursday’s dinner! Yum :)

  9. Charlotte says:

    Looks delicious!! We make a turkey on our first “snow day” off from school, and have leftovers for what seems like weeks. Will definitely be keeping this one in mind!

  10. Yum Yucky says:

    Mmmm! I’m definitely getting on the soupy bandwagon this winter. Gonna try my hand at some soup makin’! Thanks for this one. :)

  11. retro sweets says:

    Ah, these are perfect. The hubby son and I all have colds this week and since we are scheduled to have flu shots a couple of days I’ll be cooking this one to soothe our senses. Thanks!

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