Indulge in the comforting goodness of this turkey mushroom soup made with a twist that transforms leftover Thanksgiving or Christmas turkey into a creamy, flavorful soup. With just 10 minutes of prep time, it’s as simple as it is delicious.
If your post-Thanksgiving fridge is overflowing with leftovers, this turkey mushroom soup is one of my favorite ways to keep dinnertime exciting. It’s cozy, satisfying, and a great way to give leftover turkey a second life.
A potato and cashews (or cashew butter) give the soup a rich, velvety texture that tastes like you’ve poured in a splash of cream — even though there’s none in the pot. It’s comforting, clever, and exactly the kind of meal I crave after a holiday feast.
Ingredients needed
This creamy turkey soup with mushrooms uses these ingredients:
- Mushrooms: Adds earthy richness and umami depth.
- Onion: Contributes sweet undertones.
- Garlic: For a savory note.
- Carrots: Adds natural sweetness and a vibrant color.
- Celery: Brings a refreshing note to the base of the soup.
- Potato: Adds creaminess when blended with the cashews (if you have leftover mashed potato from Thanksgiving, you can sub it in here!)
- Homemade turkey stock : You can also substitute for chicken.
- Turkey meat: Adds protein for a hearty, satisfying soup.
- Cashews: When blended, cashews contribute a nutty creaminess.
How to make the turkey stock
Homemade stock is a super easy and delicious way to infuse extra goodness and flavor into your recipes! It’s as easy as putting bones in a pot, covering them with water, and letting them simmer for a while. This crockpot turkey stock recipe is super easy – when you’re cleaning up from Thanksgiving, pop all the turkey bones into your slow cooker, fill it with water, and set it for ten hours, then wake up to delicious stock! Or, you can also make a stovetop version using this turkey stock recipe .
This works just the same with using chicken bones to make chicken broth .
What to serve with turkey mushroom soup
This turkey and mushroom soup is hearty enough to be a standalone meal, but you can top it off with some crowning croutons .
No duo is more dynamic than soup and grilled cheese – serve it with a twist with this sriracha apple grilled cheese .
For a fresh side, serve alongside this asparagus salad , kale apple salad , or arugula wild rice salad .
Dairy-Free Turkey Mushroom Soup (made creamy with cashews)
- Pin
Ingredients
- ▢ 2 tablespoons olive oil
- ▢ 10 ounces mushrooms (sliced)
- ▢ 1 medium onion (chopped)
- ▢ 4 cloves garlic (minced)
- ▢ 2 medium carrots (chopped)
- ▢ 2 stalks celery (chopped)
- ▢ 1 medium potato (peeled and cut in half)
- ▢ 1 teaspoon dried thyme
- ▢ 6 cups homemade turkey stock (can sub chicken)
- ▢ 2 cups shredded turkey meat (can sub chicken)
- ▢ ¼ cup cashews (see notes)
- ▢ Sea salt and pepper (to taste)
Instructions
- Note: this recipe uses the leftover meat from your turkey dinner and stock made from the bones. You need to make the stock first – it’s easy! This is the crockpot recipe we use. You can also make a stovetop version using this recipe .
- Heat the oil in a large pot over medium-high heat. Add the mushrooms and cook until they are soft and starting to brown, about 10 minutes. Add the onion and cook until it softens, about 3-4 minutes. Add the garlic and cook for 1 minute more. 2 tablespoons olive oil, 10 ounces mushrooms, 1 medium onion, 4 cloves garlic
- Add the carrots, celery, potato, thyme, turkey stock, and meat to the pot and bring it to a boil. Reduce the heat to medium and simmer the soup for 20 minutes, or until the potato is soft. 2 medium carrots, 2 stalks celery, 1 medium potato, 1 teaspoon dried thyme, 6 cups homemade turkey stock, 2 cups shredded turkey meat
- Remove the two potato halves from the soup and put them into your blender. Add the cashews and enough of the soup liquid so they will blend. Don’t worry if you get a few small pieces of the other veggies into your blender. Blend on high until smooth then return the ‘cream’ to the pot. Season to taste with sea salt and pepper. ¼ cup cashews
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More soup recipes
Thai Coconut Turkey Soup
Chicken Gnocchi Soup
Cashew Soup with Mushrooms
Best Kale Minestrone Soup Recipe
Dairy-Free Turkey Mushroom Soup (made creamy with cashews)
Ingredients
- 2 tablespoons olive oil
- 10 ounces mushrooms , sliced
- 1 medium onion , chopped
- 4 cloves garlic , minced
- 2 medium carrots , chopped
- 2 stalks celery , chopped
- 1 medium potato , peeled and cut in half
- 1 teaspoon dried thyme
- 6 cups homemade turkey stock , can sub chicken
- 2 cups shredded turkey meat , can sub chicken
- ¼ cup cashews , see notes
- Sea salt and pepper , to taste
Instructions
- Note: this recipe uses the leftover meat from your turkey dinner and stock made from the bones. You need to make the stock first - it’s easy! This is the crockpot recipe we use. You can also make a stovetop version using this recipe .
- Heat the oil in a large pot over medium-high heat. Add the mushrooms and cook until they are soft and starting to brown, about 10 minutes. Add the onion and cook until it softens, about 3-4 minutes. Add the garlic and cook for 1 minute more. 2 tablespoons olive oil, 10 ounces mushrooms, 1 medium onion, 4 cloves garlic
- Add the carrots, celery, potato, thyme, turkey stock, and meat to the pot and bring it to a boil. Reduce the heat to medium and simmer the soup for 20 minutes, or until the potato is soft. 2 medium carrots, 2 stalks celery, 1 medium potato, 1 teaspoon dried thyme, 6 cups homemade turkey stock, 2 cups shredded turkey meat
- Remove the two potato halves from the soup and put them into your blender. Add the cashews and enough of the soup liquid so they will blend. Don’t worry if you get a few small pieces of the other veggies into your blender. Blend on high until smooth then return the ‘cream’ to the pot. Season to taste with sea salt and pepper. ¼ cup cashews
Notes
https://www.theendlessmeal.com/healthy-creamy-turkey-mushroom-soup/
Indulge in the comforting goodness of this turkey mushroom soup made with a twist that transforms leftover Thanksgiving or Christmas turkey into a creamy, flavorful soup. With just 10 minutes of prep time, it’s as simple as it is delicious.
If your post-Thanksgiving fridge is overflowing with leftovers, this turkey mushroom soup is one of my favorite ways to keep dinnertime exciting. It’s cozy, satisfying, and a great way to give leftover turkey a second life.
A potato and cashews (or cashew butter) give the soup a rich, velvety texture that tastes like you’ve poured in a splash of cream — even though there’s none in the pot. It’s comforting, clever, and exactly the kind of meal I crave after a holiday feast.
Ingredients needed
This creamy turkey soup with mushrooms uses these ingredients:
- Mushrooms: Adds earthy richness and umami depth.
- Onion: Contributes sweet undertones.
- Garlic: For a savory note.
- Carrots: Adds natural sweetness and a vibrant color.
- Celery: Brings a refreshing note to the base of the soup.
- Potato: Adds creaminess when blended with the cashews (if you have leftover mashed potato from Thanksgiving, you can sub it in here!)
- Homemade turkey stock : You can also substitute for chicken.
- Turkey meat: Adds protein for a hearty, satisfying soup.
- Cashews: When blended, cashews contribute a nutty creaminess.
How to make the turkey stock
Homemade stock is a super easy and delicious way to infuse extra goodness and flavor into your recipes! It’s as easy as putting bones in a pot, covering them with water, and letting them simmer for a while. This crockpot turkey stock recipe is super easy – when you’re cleaning up from Thanksgiving, pop all the turkey bones into your slow cooker, fill it with water, and set it for ten hours, then wake up to delicious stock! Or, you can also make a stovetop version using this turkey stock recipe .
This works just the same with using chicken bones to make chicken broth .
What to serve with turkey mushroom soup
This turkey and mushroom soup is hearty enough to be a standalone meal, but you can top it off with some crowning croutons .
No duo is more dynamic than soup and grilled cheese – serve it with a twist with this sriracha apple grilled cheese .
For a fresh side, serve alongside this asparagus salad , kale apple salad , or arugula wild rice salad .
Dairy-Free Turkey Mushroom Soup (made creamy with cashews)
- Pin
Ingredients
- ▢ 2 tablespoons olive oil
- ▢ 10 ounces mushrooms (sliced)
- ▢ 1 medium onion (chopped)
- ▢ 4 cloves garlic (minced)
- ▢ 2 medium carrots (chopped)
- ▢ 2 stalks celery (chopped)
- ▢ 1 medium potato (peeled and cut in half)
- ▢ 1 teaspoon dried thyme
- ▢ 6 cups homemade turkey stock (can sub chicken)
- ▢ 2 cups shredded turkey meat (can sub chicken)
- ▢ ¼ cup cashews (see notes)
- ▢ Sea salt and pepper (to taste)
Instructions
- Note: this recipe uses the leftover meat from your turkey dinner and stock made from the bones. You need to make the stock first – it’s easy! This is the crockpot recipe we use. You can also make a stovetop version using this recipe .
- Heat the oil in a large pot over medium-high heat. Add the mushrooms and cook until they are soft and starting to brown, about 10 minutes. Add the onion and cook until it softens, about 3-4 minutes. Add the garlic and cook for 1 minute more. 2 tablespoons olive oil, 10 ounces mushrooms, 1 medium onion, 4 cloves garlic
- Add the carrots, celery, potato, thyme, turkey stock, and meat to the pot and bring it to a boil. Reduce the heat to medium and simmer the soup for 20 minutes, or until the potato is soft. 2 medium carrots, 2 stalks celery, 1 medium potato, 1 teaspoon dried thyme, 6 cups homemade turkey stock, 2 cups shredded turkey meat
- Remove the two potato halves from the soup and put them into your blender. Add the cashews and enough of the soup liquid so they will blend. Don’t worry if you get a few small pieces of the other veggies into your blender. Blend on high until smooth then return the ‘cream’ to the pot. Season to taste with sea salt and pepper. ¼ cup cashews
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More soup recipes
Thai Coconut Turkey Soup
Chicken Gnocchi Soup
Cashew Soup with Mushrooms
Best Kale Minestrone Soup Recipe
Indulge in the comforting goodness of this turkey mushroom soup made with a twist that transforms leftover Thanksgiving or Christmas turkey into a creamy, flavorful soup. With just 10 minutes of prep time, it’s as simple as it is delicious.
If your post-Thanksgiving fridge is overflowing with leftovers, this turkey mushroom soup is one of my favorite ways to keep dinnertime exciting. It’s cozy, satisfying, and a great way to give leftover turkey a second life.
A potato and cashews (or cashew butter) give the soup a rich, velvety texture that tastes like you’ve poured in a splash of cream — even though there’s none in the pot. It’s comforting, clever, and exactly the kind of meal I crave after a holiday feast.
Ingredients needed
This creamy turkey soup with mushrooms uses these ingredients:
- Mushrooms: Adds earthy richness and umami depth.
- Onion: Contributes sweet undertones.
- Garlic: For a savory note.
- Carrots: Adds natural sweetness and a vibrant color.
- Celery: Brings a refreshing note to the base of the soup.
- Potato: Adds creaminess when blended with the cashews (if you have leftover mashed potato from Thanksgiving, you can sub it in here!)
- Homemade turkey stock : You can also substitute for chicken.
- Turkey meat: Adds protein for a hearty, satisfying soup.
- Cashews: When blended, cashews contribute a nutty creaminess.
How to make the turkey stock
Homemade stock is a super easy and delicious way to infuse extra goodness and flavor into your recipes! It’s as easy as putting bones in a pot, covering them with water, and letting them simmer for a while. This crockpot turkey stock recipe is super easy – when you’re cleaning up from Thanksgiving, pop all the turkey bones into your slow cooker, fill it with water, and set it for ten hours, then wake up to delicious stock! Or, you can also make a stovetop version using this turkey stock recipe .
This works just the same with using chicken bones to make chicken broth .
What to serve with turkey mushroom soup
This turkey and mushroom soup is hearty enough to be a standalone meal, but you can top it off with some crowning croutons .
No duo is more dynamic than soup and grilled cheese – serve it with a twist with this sriracha apple grilled cheese .
For a fresh side, serve alongside this asparagus salad , kale apple salad , or arugula wild rice salad .
Dairy-Free Turkey Mushroom Soup (made creamy with cashews)
- Pin
Ingredients
- ▢ 2 tablespoons olive oil
- ▢ 10 ounces mushrooms (sliced)
- ▢ 1 medium onion (chopped)
- ▢ 4 cloves garlic (minced)
- ▢ 2 medium carrots (chopped)
- ▢ 2 stalks celery (chopped)
- ▢ 1 medium potato (peeled and cut in half)
- ▢ 1 teaspoon dried thyme
- ▢ 6 cups homemade turkey stock (can sub chicken)
- ▢ 2 cups shredded turkey meat (can sub chicken)
- ▢ ¼ cup cashews (see notes)
- ▢ Sea salt and pepper (to taste)
Instructions
- Note: this recipe uses the leftover meat from your turkey dinner and stock made from the bones. You need to make the stock first – it’s easy! This is the crockpot recipe we use. You can also make a stovetop version using this recipe .
- Heat the oil in a large pot over medium-high heat. Add the mushrooms and cook until they are soft and starting to brown, about 10 minutes. Add the onion and cook until it softens, about 3-4 minutes. Add the garlic and cook for 1 minute more. 2 tablespoons olive oil, 10 ounces mushrooms, 1 medium onion, 4 cloves garlic
- Add the carrots, celery, potato, thyme, turkey stock, and meat to the pot and bring it to a boil. Reduce the heat to medium and simmer the soup for 20 minutes, or until the potato is soft. 2 medium carrots, 2 stalks celery, 1 medium potato, 1 teaspoon dried thyme, 6 cups homemade turkey stock, 2 cups shredded turkey meat
- Remove the two potato halves from the soup and put them into your blender. Add the cashews and enough of the soup liquid so they will blend. Don’t worry if you get a few small pieces of the other veggies into your blender. Blend on high until smooth then return the ‘cream’ to the pot. Season to taste with sea salt and pepper. ¼ cup cashews
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More soup recipes
Thai Coconut Turkey Soup
Chicken Gnocchi Soup
Cashew Soup with Mushrooms
Best Kale Minestrone Soup Recipe
Indulge in the comforting goodness of this turkey mushroom soup made with a twist that transforms leftover Thanksgiving or Christmas turkey into a creamy, flavorful soup. With just 10 minutes of prep time, it’s as simple as it is delicious.
If your post-Thanksgiving fridge is overflowing with leftovers, this turkey mushroom soup is one of my favorite ways to keep dinnertime exciting. It’s cozy, satisfying, and a great way to give leftover turkey a second life.
A potato and cashews (or cashew butter) give the soup a rich, velvety texture that tastes like you’ve poured in a splash of cream — even though there’s none in the pot. It’s comforting, clever, and exactly the kind of meal I crave after a holiday feast.
Ingredients needed
This creamy turkey soup with mushrooms uses these ingredients:
- Mushrooms: Adds earthy richness and umami depth.
- Onion: Contributes sweet undertones.
- Garlic: For a savory note.
- Carrots: Adds natural sweetness and a vibrant color.
- Celery: Brings a refreshing note to the base of the soup.
- Potato: Adds creaminess when blended with the cashews (if you have leftover mashed potato from Thanksgiving, you can sub it in here!)
- Homemade turkey stock : You can also substitute for chicken.
- Turkey meat: Adds protein for a hearty, satisfying soup.
- Cashews: When blended, cashews contribute a nutty creaminess.
How to make the turkey stock
Homemade stock is a super easy and delicious way to infuse extra goodness and flavor into your recipes! It’s as easy as putting bones in a pot, covering them with water, and letting them simmer for a while. This crockpot turkey stock recipe is super easy – when you’re cleaning up from Thanksgiving, pop all the turkey bones into your slow cooker, fill it with water, and set it for ten hours, then wake up to delicious stock! Or, you can also make a stovetop version using this turkey stock recipe .
This works just the same with using chicken bones to make chicken broth .
What to serve with turkey mushroom soup
This turkey and mushroom soup is hearty enough to be a standalone meal, but you can top it off with some crowning croutons .
No duo is more dynamic than soup and grilled cheese – serve it with a twist with this sriracha apple grilled cheese .
For a fresh side, serve alongside this asparagus salad , kale apple salad , or arugula wild rice salad .
Dairy-Free Turkey Mushroom Soup (made creamy with cashews)
- Pin
Ingredients
- ▢ 2 tablespoons olive oil
- ▢ 10 ounces mushrooms (sliced)
- ▢ 1 medium onion (chopped)
- ▢ 4 cloves garlic (minced)
- ▢ 2 medium carrots (chopped)
- ▢ 2 stalks celery (chopped)
- ▢ 1 medium potato (peeled and cut in half)
- ▢ 1 teaspoon dried thyme
- ▢ 6 cups homemade turkey stock (can sub chicken)
- ▢ 2 cups shredded turkey meat (can sub chicken)
- ▢ ¼ cup cashews (see notes)
- ▢ Sea salt and pepper (to taste)
Instructions
- Note: this recipe uses the leftover meat from your turkey dinner and stock made from the bones. You need to make the stock first – it’s easy! This is the crockpot recipe we use. You can also make a stovetop version using this recipe .
- Heat the oil in a large pot over medium-high heat. Add the mushrooms and cook until they are soft and starting to brown, about 10 minutes. Add the onion and cook until it softens, about 3-4 minutes. Add the garlic and cook for 1 minute more. 2 tablespoons olive oil, 10 ounces mushrooms, 1 medium onion, 4 cloves garlic
- Add the carrots, celery, potato, thyme, turkey stock, and meat to the pot and bring it to a boil. Reduce the heat to medium and simmer the soup for 20 minutes, or until the potato is soft. 2 medium carrots, 2 stalks celery, 1 medium potato, 1 teaspoon dried thyme, 6 cups homemade turkey stock, 2 cups shredded turkey meat
- Remove the two potato halves from the soup and put them into your blender. Add the cashews and enough of the soup liquid so they will blend. Don’t worry if you get a few small pieces of the other veggies into your blender. Blend on high until smooth then return the ‘cream’ to the pot. Season to taste with sea salt and pepper. ¼ cup cashews
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
