Turkey Mushroom Soup

I use Turkey Mushroom Soup to use up left over turkey and vegetables when I have them. It means no waste. Serve as a main dish with fresh bread for a hearty meal. If you have no left overs then using a microwave speeds up this process.

Turkey Mushroom Soup

A gourgeous recipe for a soup that helps to use up any leftover turkey.

4.64 from 61 votes

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Course: Soup

Cuisine: American

Keyword: Alcohol, Soup, Turkey, Vegetables

Cook Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 people

Calories: 304kcal

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Ingredients

 

MetricImperial

• 4 cup mushrooms slice
• 1/2 cup onion chop
• 1/2 cup carrots slice
• 1/2 cup celery slice
• 2 cloves garlic minced
• 2 Tbsp margarine
• 2 Tbsp all-purpose flour
• 1/4 tsp salt
• 1/8 tsp dried thyme
• 1/8 tsp dried marjoram
• 1/2 cup skimmed milk
• 1 tbsp dry sherry
• 1 large egg yolk lightly beaten
• 10 oz chicken broth
• 1 cup turkey cooked
• 1 tbsp pimento diced

Instructions

• Combine mushrooms, onion, celery, carrots, garlic and margarine in a 2-quart casserole; microwave, uncovered at high for 6 to 7 minutes, stirring after 3 minutes.
  4 cup mushrooms, 1/2 cup onion, 1/2 cup carrots, 1/2 cup celery, 2 cloves garlic, 2 Tbsp margarine
• Add flour, salt, thyme, and marjoram; stir well.
  2 Tbsp all-purpose flour, 1/4 tsp salt, 1/8 tsp dried thyme, 1/8 tsp dried marjoram
• Add milk and next three ingredients, stirring well.
  1/2 cup skimmed milk, 1 tbsp dry sherry, 1 large egg yolk, 10 oz chicken broth
• Microwave, uncovered at high 6 to 9 minutes or until slightly thickened, stirring every 2 minutes.
• Yields about 5 cups.
  1 cup turkey, 1 tbsp pimento

Nutrition

Calories: 304kcal | Carbohydrates: 26g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 98mg | Sodium: 1052mg | Potassium: 343mg | Fiber: 6g | Sugar: 7g