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–+ servings
Creamy Mushroom Kale Turkey Soup

Creamy Mushroom Kale Turkey Soup for Cozy Nights In

A comforting and nutritious Creamy Mushroom Kale Turkey Soup, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with butter.
  • 1 medium Onion Diced, choose red or yellow.
  • 2 medium Carrots Diced.
  • 3 cloves Garlic Minced, fresh preferred.
  • 2 stalks Celery Diced, can substitute leeks.
  • 8 ounces Baby Bella Mushrooms Sliced, can substitute with cremini or shiitake.
  • 1/4 cup White Wine For non-alcoholic, use extra broth.
  • 4 cups Turkey or Chicken Broth Rich broth enhances flavor.
For the Main Ingredients
  • 2 cups Cooked Turkey Diced, leftover turkey works well.
  • 2 cups Kale Chopped, can substitute spinach or Swiss chard.
  • 4 ounces Cream Cheese For dairy-free, substitute with coconut milk.
For Seasoning & Thickening
  • 1 teaspoon Thyme Fresh preferred, can substitute dried thyme.
  • 1/4 cup Flour Used as a thickening agent, gluten-free alternatives available.
  • to taste Salt
  • to taste Pepper

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion, diced celery, and minced garlic. Sauté for about 5 minutes until the onion is translucent.
  2. Add sliced baby bella mushrooms to the pot. Sauté for an additional 5 minutes until they release their moisture.
  3. Stir in cream cheese until it melts and mixes with the sautéed vegetables.
  4. In a separate bowl, whisk together turkey broth, flour, salt, and pepper. Pour into the pot and stir continuously to prevent lumps. Bring to a gentle simmer.
  5. Add diced leftover turkey and white wine, stir well. Cover and let simmer on low heat for 20 minutes.
  6. Fold in chopped kale and fresh thyme. Cook uncovered for another 10 minutes, stirring occasionally.
  7. Ladle soup into warm bowls, garnish with cracked pepper and thyme. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 2000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

This soup is perfect for using up leftover turkey and is best served fresh.

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