Best 3 Cream Of Mushroom Turkey And Potato Soup Recipes
Indulge in a creamy and hearty Cream of Mushroom Turkey and Potato Soup, a comforting dish that combines the rich flavors of mushrooms, succulent turkey, and tender potatoes in a velvety broth. This delectable soup is not only a culinary delight but also a versatile recipe that offers variations to suit your preferences. Discover the classic version featuring sliced white mushrooms, or opt for a medley of wild mushrooms for a more earthy flavor. For those who prefer a creamier texture, heavy cream adds a touch of indulgence, while evaporated milk provides a lighter alternative. Customize the soup further by incorporating your choice of vegetables, such as carrots, celery, or peas, and season it to perfection with aromatic herbs and spices. Accompany this creamy masterpiece with crusty bread, crackers, or a crisp salad for a complete and satisfying meal.
Check out the recipes below so you can choose the best recipe for yourself!
TURKEY-POTATO CHOWDER RECIPE
This rich and creamy homemade chowder is a delicious way to use up that leftover holiday turkey. It'll be on the table in 35 minutes and will soar to the top of your family's favorite soup list.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Combine potatoes, mixed vegetables, onions, celery, parsley and Swanson® Chicken Broth in a large saucepan. Bring to a boil over medium heat; reduce heat, cover, and simmer gently until vegetables are tender, about 10 minutes. Stir in turkey and poultry seasoning.
- Whisk flour and the half-and-half together until smooth. Stir mixture slowly into the saucepan. Stir until slightly thickened, or until mixture reaches a chowder-like consistency. Add sriracha sauce, salt, and pepper, mixing well.
- Ladle into soup bowls; garnish with crumbled bacon.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 40.7 g, Cholesterol 51.9 mg, Fat 6.6 g, Fiber 5.5 g, Protein 25.2 g, SaturatedFat 2.4 g, Sodium 869.7 mg, Sugar 6.3 g
MUSHROOM POTATO SOUP
A buttery mushroom flavor blends with potatoes, leeks and carrots to make this soup hearty and warming. A big steaming bowl hits the spot on a cold fall day. Waxy red potatoes and all-purpose Yukon Golds hold together well in boiling water.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven or soup kettle, saute leeks and carrots in 3 tablespoons butter for 5 minutes or until tender. Stir in the broth, potatoes, dill, salt, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., Meanwhile, in a large skillet, saute mushrooms in remaining butter for 4-6 minutes or until tender. Discard bay leaf from soup. Stir in mushroom mixture. , In a small bowl, combine flour and cream until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts :
TURKEY MUSHROOM CASSEROLE
My mother developed this turkey casserole recipe years ago. The flavor, cheese and splash of sherry make it elegant enough to serve at a dinner party. -Peggy Kroupa, Leawood, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 2 casseroles (4 servings each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook spaghetti according to package directions., Meanwhile, in a Dutch oven, saute mushrooms and onion in oil until tender. Add the garlic; cook 1 minute longer. Stir in the soup, turkey, broth, sherry, Italian seasoning, pepper and 1 cup cheese. Drain spaghetti; stir into turkey mixture., Transfer to 2 greased 8-in. square baking dishes. Sprinkle with remaining cheese. Cover and bake 1 casserole until heated through, 30-40 minutes., Freeze option: Cover and freeze the remaining casserole for up to 3 months. Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 45 minutes. Uncover; bake until bubbly, 5-10 minutes longer.
Nutrition Facts : Calories 534 calories, Fat 19g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 1286mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 4g fiber), Protein 33g protein.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and make the cooking process go more smoothly.
- Use fresh, high-quality ingredients: The quality of your ingredients will have a big impact on the flavor of your soup. Whenever possible, use fresh vegetables, herbs, and spices.
- Sauté your vegetables: Sautéing your vegetables before adding them to the soup will help to bring out their flavor and give the soup a richer taste.
- Use a good quality broth: The broth is the base of your soup, so it's important to use a good quality broth. A homemade broth is always best, but if you're short on time, you can use a store-bought broth.
- Season your soup to taste: Don't be afraid to add salt, pepper, and other seasonings to your soup to taste. Start with a small amount and add more until you reach the desired flavor.
- Let your soup simmer: Simmering your soup for a long period of time will help to develop the flavors and make the soup more rich and flavorful.
Conclusion:
Cream of mushroom, turkey, and potato soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a creamy, flavorful soup that everyone will enjoy.
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