Description

This Creamy Mushroom Kale Turkey Soup is a hearty and comforting dish perfect for using up turkey leftovers. Packed with tender baby kale, savory mushrooms, and a rich, creamy broth made with cream cheese and white wine, this soup offers a deliciously balanced blend of flavors and textures. It’s an ideal meal to warm up with on cooler days and serves nine comfortably.

Ingredients

Soup Ingredients

2 Cups turkey leftovers, cubed
2 Cups baby kale
1 red onion, diced
1 Cup baby bella mushrooms, sliced
1 Cup celery, chopped
6 cloves garlic, thinly sliced
8 ounces cream cheese, room temperature
3 Cups chicken broth
½ Cup white wine
Fresh thyme, for garnish and cooking
2 Tablespoons all purpose flour
2 Tablespoons butter
1 Teaspoon salt
½ Teaspoon black pepper
½ Teaspoon onion powder

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Instructions

Sauté Aromatics: In a Dutch oven over medium heat, melt the butter. Once melted, add the diced onion, chopped celery, and thinly sliced garlic. Stir and sauté for 5 minutes until the vegetables soften and become fragrant.
Cook Mushrooms: Add the sliced baby bella mushrooms to the pot. Cook for an additional 5 minutes until the mushrooms release their moisture and begin to brown. Drain any excess liquid, then return the veggies to the pot.
Add Cream Cheese: Add the cream cheese to the vegetables in the pot. Stir continuously until the cream cheese is completely melted and well incorporated, creating a creamy base for the soup.
Prepare Broth Mixture: In a liquid measuring cup, combine the chicken broth, all purpose flour, salt, black pepper, and onion powder. Whisk well until the flour is fully dissolved to avoid lumps. Pour this mixture into the Dutch oven with the creamy vegetable base.
Simmer Soup: Stir in the cubed turkey and white wine. Cover the pot and reduce heat to maintain a gentle simmer. Cook for 20 minutes to allow flavors to meld and the soup to thicken slightly.
Add Kale and Thyme: Add the baby kale and fresh thyme leaves to the soup. Stir well and cook uncovered for another 10 minutes until the kale is tender but still vibrant green.
Finish and Serve: Taste and adjust seasoning if necessary. Garnish the soup with freshly cracked black pepper and additional thyme leaves before serving hot.

Notes

Use stale or leftover turkey for best flavor and texture.
Ensure cream cheese is at room temperature to help it melt smoothly into the soup.
White wine adds a subtle depth of flavor but can be omitted for a non-alcoholic version; substitute with extra chicken broth.
Adjust seasoning to taste towards the end of cooking to prevent over-salting.
For a thicker soup, let it simmer uncovered a few minutes longer or add a cornstarch slurry.