Description
This rich and comforting Cream of Turkey Soup is a flavorful twist on classic cream soups, featuring tender shredded turkey, sautéed shiitake mushrooms, and a velvety creamy broth thickened with a homemade roux. Perfect for using leftover turkey or creating a hearty meal from scratch, this soup balances earthy mushrooms, mild poblano heat, and aromatic herbs for a warming bowl any day of the year.
Ingredients
Scale
Soup Base
- 5 Tbsp. extra-virgin olive oil, divided
- 8 oz. shiitake mushrooms, sliced
- 1 poblano chile, finely chopped
- Kosher salt
- Freshly ground black pepper
- 2 lb. skin-on, bone-in turkey breast
- 9 cups cold water
- 1 medium yellow onion, coarsely chopped
- 2 stalks celery, coarsely chopped
- 1 medium carrot, coarsely chopped
- 10 cloves garlic, grated
- 8 oz. baby potatoes, quartered
- 2 tsp. chopped fresh thyme
Thickening & Finishing
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup (60 g) all-purpose flour
- 2 cups heavy cream
- Worcestershire sauce, for serving
Instructions
- Sauté Mushrooms and Poblano: In a large pot over medium-high heat, heat 3 tablespoons of olive oil. Add the sliced shiitake mushrooms and finely chopped poblano chile. Cook, stirring occasionally, until the mushrooms are softened and browned, about 5 to 6 minutes. Season lightly with kosher salt and freshly ground black pepper. Remove the mixture from the pot and set aside in a medium bowl.
- Brown the Turkey: In the same pot, heat the remaining 2 tablespoons of olive oil over medium-high heat. Place the turkey breast skin-side down and cook, turning occasionally, until the skin is golden brown, about 5 minutes. Season with salt and pepper. This step develops deep flavor for the broth.
- Simmer the Broth: Add 9 cups of cold water to the pot along with the chopped yellow onion, celery stalks, carrot, and grated garlic. Bring everything to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Cook for 1 hour to extract flavors from the turkey and vegetables.
- Cook Potatoes: After 1 hour of simmering, carefully transfer the turkey breast to a cutting board and let it cool slightly for easier handling. Add quartered baby potatoes to the pot and continue simmering, stirring occasionally, until potatoes are tender, about 25 to 30 minutes.
- Shred Turkey and Combine: Remove the turkey meat from the bone and shred into bite-sized pieces. Return the shredded turkey meat to the pot along with the reserved mushroom and poblano mixture, and add the chopped fresh thyme. Season the broth again with salt and black pepper to taste.
- Prepare the Roux: In a medium skillet over medium heat, melt the unsalted butter. Gradually whisk in the all-purpose flour and cook, whisking constantly, until the mixture turns a pale blonde color, about 1 to 2 minutes. Remove from heat and let cool slightly to prevent lumps when added to the soup.
- Finish the Soup: Slowly whisk the roux into the hot soup to thicken, ensuring no clumps form. Stir in the heavy cream and bring the soup to a low simmer. Cook, stirring occasionally, until heated through and slightly thickened, about 3 minutes.
- Serve: Ladle the creamy turkey soup into bowls and serve with Worcestershire sauce on the side for an added savory kick if desired.
Notes
- Using skin-on, bone-in turkey breast helps create a flavorful, rich broth.
- Shiitake mushrooms add an earthy depth, but cremini or button mushrooms can also be substituted.
- Poblano chile adds a mild heat and complexity; adjust or omit for a milder soup.
- The roux thickens the soup and adds a velvety texture; whisk slowly to avoid lumps.
- Worcestershire sauce is optional but adds a nice savory dimension when served.
- This soup stores well and tastes even better the next day as flavors meld.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 85mg
