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How to Use Thanksgiving Leftovers: Cream of Turkey Soup

Writer's picture: Brian PageBrian Page
Cream of Turkey Soup

If you’re looking for a perfect recipe for Thanksgiving leftovers, you just found it. Click here for the original recipe.


Ingredients


  • 5 Tbsp. extra-virgin olive oil, divided 

  • 8 oz. shiitake mushrooms, sliced

  • 1 poblano chile, finely chopped

  • Kosher salt

  • Freshly ground black pepper

  • 2 lb. skin-on, bone-in turkey breast

  • 9 c. cold water

  • 1 medium yellow onion, coarsely chopped 

  • 2 stalks celery, coarsely chopped 

  • 1 medium carrot, coarsely chopped 

  • 10 cloves garlic, grated 

  • 8 oz. baby potatoes, quartered 

  • 2 tsp. chopped fresh thyme 

  • 1/2 c. (1 stick) unsalted butter 

  • 1/2 c. (60 g.) all-purpose flour 

  • 2 c. heavy cream 

  • Worcestershire sauce, for serving

 

Directions


  1. In a large pot over medium-high heat, heat 3 tablespoons of oil. Cook mushrooms and chile, stirring occasionally, until softened and browned, 5 to 6 minutes; season with salt and pepper. Transfer mushroom mixture to a medium bowl; set aside.

  2. In the same pot over medium-high heat, heat the remaining 2 tablespoons of oil. Cook turkey skin side down, turning occasionally, until golden brown, about 5 minutes; season with salt and pepper. Add water, onion, celery, carrot, and garlic. Bring to a simmer and cook for 1 hour.

  3. At the 1-hour mark, transfer the turkey to a cutting board and let cool slightly. Add potatoes to pot and cook, stirring occasionally, until tender, 25 to 30 minutes.

  4. Cut turkey meat off bone and shred into bite-size pieces. Add reserved mushroom mixture, turkey meat, and thyme to broth; season with salt and pepper.

  5. In a medium skillet over medium heat, melt butter. Add flour and whisk to dissolve. Cook, whisking constantly, until blonde in color, 1 to 2 minutes. Let cool slightly.

  6. Add roux to soup, whisking to avoid clumps. Pour in cream, bring to a low simmer, and cook, stirring occasionally, until heated through, about 3 minutes.

  7. Divide soup among bowls. Serve with Worcestershire sauce alongside.


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