Easy Turkey Mushroom Soup Recipes
BASIC TURKEY SOUP
Katie Koziolek of Hartland, Minnesota notes, "I simmer a rich broth using the turkey carcass, then add favorite vegetables and sometimes noodles."
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 10 servings.
Number Of Ingredients 20
Steps:
- Place all broth ingredients in a large stockpot; cover and bring to a boil. Reduce heat; simmer 25 minutes. Strain broth; discard bones and vegetables. Cool; skim fat. Use immediately for turkey vegetable soup, or refrigerate and use within 24 hours. , For soup, combine broth, bouillon, pepper and vegetables in a large stockpot. Cover and simmer until vegetables are tender, 15-20 minutes. Add turkey; heat through.
Nutrition Facts : Calories 136 calories, Fat 3g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 1024mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.
EASY TURKEY TETRAZZINI
Make and share this Easy Turkey Tetrazzini recipe from Food.com.
Provided by MizzNezz
Categories Poultry
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook spaghetti according to package directions; drain.
- Melt bouillon in water, in large bowl.
- Add soup, celery salt and pepper.
- Add drained spaghetti.
- Stir in turkey, onion, pimento, and 1/2 cup cheese.
- Put in greased 8x8-inch baking pan.
- Top with remaining cheese.
- Bake at 350°F for 40 minutes.
Nutrition Facts : Calories 726, Fat 16.3, SaturatedFat 7.7, Cholesterol 56.4, Sodium 783.7, Carbohydrate 106.3, Fiber 4.6, Sugar 4.6, Protein 36
EASY TURKEY TETRAZZINI
An easy, quick turkey dish that turns precooked turkey into a family favorite.
Provided by ONE+ONE
Categories Pasta and Noodles Noodle Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a large heavy skillet. Saute mushrooms for 1 minute. Season with salt and pepper, and stir in turkey, condensed soup, and sour cream. Place cooked noodles in a 9x13 inch baking dish. Pour sauce mixture evenly over the top. Sprinkle with Parmesan cheese.
- Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.
Nutrition Facts : Calories 411.1 calories, Carbohydrate 33.5 g, Cholesterol 105.3 mg, Fat 20.1 g, Fiber 2.2 g, Protein 24 g, SaturatedFat 10.4 g, Sodium 1081.8 mg, Sugar 2.1 g
EASY TURKEY & MUSHROOM SOUP
I like this recipe because it's easy and is great left over. My husband found it in the Better Homes & Gardens "One Dish Meals" booklet at the supermarket. It's one of our good old standbys.
Provided by The Amaze-Ing Me
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan cook the mushrooms, carrot, celery and onion in the margarine/butter until crisp-tender. Add 4.5 cups of water, the buillon, and 1/8 teaspoon pepper.
- Bring to a boil and stir in the pasta. After returning to a boil, reduce heat and simmer uncovered for 5-8 minutes. You want the pasta to be still a little firm. Add the turkey, parsley and thyme. EAT! Yummy!
Nutrition Facts : Calories 216.4, Fat 6, SaturatedFat 1.4, Cholesterol 39.9, Sodium 121.2, Carbohydrate 20.6, Fiber 2, Sugar 2.6, Protein 19.7
TURKEY CASSEROLE
Great for leftover turkey.
Provided by tlboshoff
Categories Main Dish Recipes Casserole Recipes
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil; cook celery at a boil until tender, 5 to 10 minutes; drain.
- Heat butter in a skillet over medium heat; cook and stir onion and bell pepper in the melted butter until softened, 5 to 10 minutes. Whisk flour into onion mixture until the butter and flour form a paste. Add mushroom soup, milk, and mushrooms; cook, stirring occasionally, until mixture is smooth, 5 to 10 minutes.
- Mix turkey, celery, pimento peppers, almonds, and salt into mushroom soup mixture; cook and stir until heated through, about 5 minutes. Pour mixture into a 2-quart casserole dish; top with bread crumbs and Cheddar cheese.
- Bake in the preheated oven until casserole is bubbling and cheese is melted, 30 to 40 minutes.
Nutrition Facts : Calories 474.9 calories, Carbohydrate 22.7 g, Cholesterol 102.4 mg, Fat 28.4 g, Fiber 3 g, Protein 32.2 g, SaturatedFat 13 g, Sodium 773.4 mg, Sugar 6.3 g
LEFTOVER TURKEY MUSHROOM NOODLE SOUP
This comfort food classic uses up your leftover holiday turkey and just a few pantry-friendly staples. It also works equally well with leftover roast chicken. CAMPBELL'S® Cream of Mushroom and Garlic Soup adds a hint of rich creaminess to this cozy family favourite.
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in saucepan over medium heat; cook onions, mushrooms, thyme and rosemary for 6 minutes or until softened.
- Add broth and water; bring to boil. Add pasta shells and turkey. Reduce heat and simmer until pasta is tender but still firm, about 5 minutes.
- Stir in soup, broccoli and lemon juice; mix well. Cook 3 minutes or until broccoli is tender-crisp.
Nutrition Facts :
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5/5 (2)Total Time 40 minsCategory SoupCalories 208 per serving
- Melt butter over medium heat in a dutch oven or large soup pot. Add carrots, celery and onion. Cook for 5 minutes, stirring frequently.
- Add mushrooms and garlic. Continue to cook, stirring frequently, until mushrooms are tender (about 4 to 5 minutes).
- Slowly add flour while stirring to combine. Add chicken broth, thyme and turkey. Stir to combine.
- Bring to a simmer, stirring frequently. Cover and reduce heat as necessary (medium low or low) to maintain a simmer.
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From theseasonedmom.com
Ratings 13Calories 234 per servingCategory Dinner
- Preheat oven to 350 degrees F. Spray a 2-quart (about 8-inch square) dish with cooking spray and set aside.
- Cook pasta in boiling water until just al dente (about 9 minutes). Drain. Stir in turkey, peas, condensed soups and milk. Transfer pasta mixture to prepared dish.
- In a small bowl, combine breadcrumbs, Parmesan and melted butter. Sprinkle over top of casserole.
HEALTHY CREAMY TURKEY MUSHROOM SOUP - THE ENDLESS …
From theendlessmeal.com
5/5 (18)Total Time 55 minsCategory SoupCalories 303 per serving
- 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 turkey stock recipe we use after every Thanksgiving and Christmas dinner. 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.
- Add the carrots, celery, potato, thyme, turkey stock, and meat to the pot and bring to a boil. Reduce to heat to medium and simmer the soup for 20 minutes, or until the potato is soft.
- Remove the two potato halves from the soup and put them in 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.
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From pillsbury.com
4/5 (1)Category EntreeServings 10Total Time 55 mins
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. Cook broccoli as directed on package for minimum cooking time.
- Drain broccoli; arrange in sprayed baking dish. Add turkey; toss gently. Pour soup mixture over top, spreading evenly over broccoli and turkey. Sprinkle with cheese.
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Cuisine American, WesternTotal Time 28 minsCategory Dinner, Lunch, Main CourseCalories 379 per serving
- Heat olive oil in a large skillet over medium-high heat. Add the onion and celery and sauté, stirring frequently, until the vegetables are soft, approximately 4-5 minutes.
- Add the mushrooms, ground turkey, Italian seasoning, red pepper flakes (optional), garlic powder, and onion powder to the skillet. Season with salt and pepper to taste. Cook, stirring frequently until the turkey is no longer pink and the mushrooms start to release their juices, approximately 5-7 minutes.
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5/5 (1)Total Time 35 minsCategory SoupCalories 320 per serving
- Heat olive oil in a large skillet over medium-high heat. Add the onion and celery and sauté, stirring frequently, until the veggies are soft, approximately 4-5 minutes.
- Add the mushrooms, ground turkey, Italian seasoning, red pepper flakes, garlic powder, and onion powder to the skillet. Season with salt and black pepper, to taste. Cook, stirring frequently, until the turkey is no longer pink and the mushrooms start to release their juices, approximately 5-7 minutes.
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- Add frozen cauliflower rice and 1½ cups of the shredded cheese to skillet and stir to combine. Cook for 1-2 minutes, or until cauliflower is heated through and cheese is completely melted. Taste and adjust seasonings, as desired.
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5/5 (2)Total Time 35 minsCategory Soups And StewsCalories 512 per serving
- Melt the butter in a large soup pot. Add the celery, onions, and mushrooms. Cook, stirring occasionally, until celery and onions are wilted and mushrooms and cooked down (about 6-7 minutes).
- Add remaining ingredients. Bring to a boil. Reduce heat to a strong simmer and cook until potatoes are done (about 15-20 minutes).
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