Healthy Creamy Turkey Mushroom Soup
This creamy turkey mushroom soup recipe is crazy delicious. By making a few simple changes to a classic recipe, it becomes super healthy even though you would never know it. It's a great way to use up your Christmas or Thanksgiving turkey leftovers!
Happy Thanksgiving! I hope everyone has bellies full of turkey and mashed potatoes and every side there has ever been. Mmm mmm.
Truth … I celebrated Thanksgiving back in October cause that's the way we roll here in Canada. I'm feeling a little jealous right now the all my American friends get to be waist deep in turkey sandwiches.
If you're feeling a little overwhelmed with leftovers, I've got just the thing for you. It's called Creamy Turkey Mushroom Soup AND this one is as healthy as it gets. Not even joking.
The creaminess comes from blending both a potato and some cashews (or cashew butter) into the soup. The result is a creamy turkey mushroom soup that tastes like you poured a cup of cream into the pot. It's amazing.
But don't take my word for it. When I shared this recipe on Instagram the other week, these were a few of the comments:
The creamy turkey mushroom soup love on Instagram
What makes this the best creamy turkey mushroom soup?
If I say, “Everything” will you run to the kitchen to make it? Ok ok, that wouldn't be fair, even if it is true.
→ The ‘Cream' – Did you see it pouring into the pot up there, looking a heck of a lot like whipping cream? It's a total impersonator. What you're looking at is a potato (that was cooked in the soup), a handful of cashews, and some of the turkey stock. It has a richness so much like cream that I doubt anyone you serve this to would ever guess it's dairy-free.
→ The turkey stock. Not going to lie, homemade stock is where it's at. Since it involves no more than putting bones in a pot, covering them with water, and letting them simmer a while, it's not something you need to be afraid to make. I like to use my Crock Pot Turkey Stock recipe. When I'm cleaning up from Thanksgiving dinner, I pop all the turkey bones into my crock pot, fill it with water, and set it for 10 hours. When I wake up the next morning, I have a pot of the most delicious stock. It's ridiculously easy!
→ The mushrooms. I LOVE mushrooms! Are you with me? If you're not, you could leave them out. The mushroom part of the Creamy Turkey Mushroom Soup wouldn't make much sense though. My Easy Homemade Turkey Soup recipe, the one I've been making since I was about 20 years old, and the recipe my mom gave me, doesn't have mushrooms in it. I never thought I'd find another turkey soup recipe I liked more, but it looks like that day has come. Give it up for mushrooms!
To be continued …
The I love this creamy turkey mushroom soup list continues …
→ The everything. Yes, this is a real thing. There's just something about how all the ingredients, as simple and few as they are, come together to make something so much more than themselves. This is warm you up and make you happy kind of soup.
→ Easy easy easy. Yes, this is also a thing. The soup is so easy to make that it's extra amazing that it tastes so good. Saute veggies, simmer with the stock and turkey, blend some cashews and the cooked potato, EAT. See what I mean by easy?
→ It's versatile. I know this is the day after Thanksgiving, but you can make this all year long but using chicken instead. I've done it. It's amazing. Just make sure you're making the stock just like you do with the original turkey version.
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Favorite Leftover Turkey Recipes:
- Crockpot Turkey Stock
- Butter Turkey Curry
- Easy Homemade Turkey Soup
- Crockpot Leftover Turkey Bolognese
- BBQ Pulled Turkey Pizza
- Thai Coconut Turkey Soup
Healthy Creamy Turkey Mushroom Soup Recipe
If you love this recipe as much as we do, let us know with a 5-star rating!
- 2 tablespoons 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
- 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 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 to a boil. Reduce to 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 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.¼ cup cashews
Love this soup. The addition of the mushrooms makes it! Next time will add a bit more Thyme.
This is totally delicious! I added a bit more cashews for creaminess but overall followed the recipe and it’s so hearty, healthy, and satisfying!
could I also use the mashed potato for the potato with the cashews or in my case almonds thanks again .Ill let you know how it turns out
That would definitely work! And a great idea for using up some more of those leftovers!
I have not made this yet but looks great.Heres the rub I have almonds and no cashews what do you think .Really dont want to go to grocery store just for almonds and thank you for the recipe
The reason we use cashews is that they blend into a smooth paste, which thickens the soup. They also have a very neutral flavor. If you’re able to blend the almonds so they are very smooth – like almond butter – then they’ll probably work. If you have some cashew or almond butter on hand, I would use that instead.
Made this tonight. Me wife and I loved it! The potato/cashew base is so good! I added some hot sauce table side, and could practically eat just the base on its own as a “cream” soup. Wish I could upload photos, but suffice to say I’m keeping this bookmarked 😁. Thank you for the wonderful recipe.
Oh my goodness… this was amazing!almost had to arm wrestle my picky husband for the leftovers. And my non-soup-eating daughter even had some.
I used a heaping Tbsp almond butter as a sub for the cashews. It was perfect!
This soup was sOOO good and since we had another pound of ground turkey and more mushrooms that needed to be used…..we made a 2nd batch to freeze. Loved the idea of making a creamy base out of a potato and cashews. That’s just genius and worked perfectly! Great tasting recipe plus simple to make. Thanks so much for the post!
I am french, I live in France and we don’t eat turkey that much (just at Christmas) so I did the recipe with homemade hen stock and chicken breast to replace the turkey. And, this was weird, I never tasted something like this !
It’s was reeeeally good. I will definitively do this recipe again !
Thank you !!
So happy that you liked it!!
This was insane!!! I added wild rice and it was fantastic
First, let me say I will NEVER make turkey stock on the stove top again. I put the turkey carcass bones in last night and the stock was just perfect this morning. Easy clean up. The best (and easiest) I have ever made. Thank you for the idea. Can you add onion, celery and carrots to it? Just curious.
The soup was pretty bland. I added more thyme, poultry seasoning and a little bit of worcestershire sauce, and a second potato to thicken it more. I used cream vs. the cashews. It was a nice to alternative to turkey noodle, but needed a bit more flavor. A sweet potato instead of a white potato may help.
Haha I love it! I feel the same way. Crockpot stock is the way to go!
Did you salt the soup enough? Homemade stock needs a fair bit of seasoning. 🙂
I really want to try this but my little one is allergic to all tree nuts. Can you give me a substitute for the cashews?
I think that tahini would likely work in this recipe. Or regular dairy cream also works. 🙂
This soup was delicious. I used chicken instead of turkey and fresh basil and oregano because I don’t like thyme. I will definitely be making this again. Thank you for the wonderful recipe.
You’re very welcome!
This recipe looks great. Have been looking for an alternative to my regular turkey-barley soup I make every year from the carcass. Two quick questions before I launch in…any particular kind of mushrooms you recommend? And should the cashews be raw or roasted? Thank you!
Hi Howard! I use either white or crimini mushrooms and raw cashews. I hope you love the recipe as much as I do!
Could you use skim milk evaporated milk with the cashews or cauliflower instead of potato in soup then mix with cashews?
I think that would work!
Just put this together really simple to do with left over turkey from Christmas day. Smells & looks amazing.
So happy to hear you like the recipe!
I was considering pressure canning some quarts of this to keep on hand for later in the year – I know I couldn’t do so if it had dairy cream in it but thought this one might work. Do you think it would be safe to try?
Technically, canning meat is no longer recommended. But the soup does freeze very well.
Just made this today, and wow! It is so yummy! I only had sweet potatoes, but they still thickened up the soup just fine, and I just used cream instead of the cashews. Anyway, just this week during a conversation with some friends, I found out about making turkey soup with left overs, never thought about that before! I am 70 years old, an excellent cook, and always ready for new flavors and recipes….but, somehow, turkey soup got past me. 🙂 Thanks or this great recipe!
So great to find new ways to use up turkey dinner leftovers! You’re very welcome for the recipe!
I made this with my leftover turkey, carrots and potatoes and added some peas. I accidentally threw away the turkey carcass so I used store bought vegetable stock plus all of the liquid that was leftover from cooking the turkey and the herbs I seasoned it with and added no additional salt or pepper and it was phenomenal! Oh, I didn’t have raw cashews so I added some nonfat Greek yogurt right at the end, very easy and delicious!
Sounds like the recipe was a success!
This is the best soup ever. I cannot have any cream in soup so this is an excellent option. I also add different kinds of mushrooms. I like using cauliflower substituting for potato keeping the carbs down. Every time I serve it there’s not a drop left.
That makes me so happy to hear! Hooray!
I swear this is cream of turkey soup made with farm cream! Amazing taste. Easy enough for an inept cook like me but good enough for company.
A western Canuck.
That makes me so happy to hear! Hooray!!
Do you have to soak the cashews?
Soaking the cashews helps soften them so they blend faster. If you’re crunched for time, you can pour boiling water over them and let them sit for about 10 minutes. If you have a high-powered blender (like a Vitamix) then you can skip the soaking part. 🙂
Thoughts on using coconut milk as the cream?
It will change the flavor a lot but I think it would make a nice coconut soup. 🙂
Just made this soup exactly as written. I used my homemade turkey bone broth that simmered in my crock pot for 24 hours. Super delicious and easy to make. Will make it again….Was going to post a pic but I don’t see where to attach photos.
I wish I could see the pic! If you still have it, you can tag @theendlessmeal on Instagram so I can see it there!
I have made this four times! It has easily become my favorite soup. the only modification I made was ti skip the celery and double, sometimes triple the mushrooms! So satisfying and my W30 go-to comfort food!
That makes me so happy to hear! Hooray!!
Excellent soup! Thank you! Got a turkey on special after Christmas. Cut it up and froze the parts, then made broth from the carcass and froze it. I kept thinking I’d have leftover meat when I used one of the parts but I never did so I bought some skinless boneless thighs, cut them in small pieces and cooked them with the veggies in the soup. Even my picky teen likes it! Thanks!
I’m so happy to hear it was a hit!
This looks absolutely delicious! I plan on making it tonight. I’m going to be the only one eating this and needed to know if this will freeze well?
It freezes really well!
If I am using cashew butter are the measurements the same.
When I substitute cashew butter for raw cashews I use about half the amount that the recipe calls for. 🙂
Can I use ground turkey in this? It looks so goood!
It would work but it wouldn’t be quite the same. You’ll definitely want to make sure you’re using homemade stock to get the max amount of flavor. 🙂
If I’m making this ahead and reheating, should I wait to add the cashew cream until reheating? Or just make full recipe, and then reheat? Thanks for the tasty recipe– looking forward to making it!
You can add it and reheat the soup. If the soup cooks too long (while you’re warming it up) the cashew sauce may thicken it a little too much. You can always thin it with a little water or stock if needed. 🙂
Made this today and it was fabulous! Thank you for sharing the recipe.
I’m so happy to hear you like the recipe!
Just stumbled upon your recipes. I made the crockpot turkey broth overnight. Tomorrow I’m making this soup. Do you have a suggestion on how much cream you’d use if swapping it for the potato/cashews? I’m not going to be venturing back to the store before I make this so I’m just using the cream I have
I would add about a 1/2 cup. 🙂
Soooooooooo glad to see a recipe using boiled up bones!! I made this with no potato as my husband is diabetic and it was totally lovely, added a tsp of cream in our bowls instead. Thanks for the recipe. 😀
I’m so happy it was a hit!
This sounds amazing!! I bet adding frozen peas last 10 minutes would be good too! Just can’t wait! I wonder if using left over mashed potatoes with cashews could be used in place of the potato?
I think peas would be a great addition! And yes, mashed potatoes would totally work!
Tonight I made this with 1/2 cup cream (omitted potato and cashews) and it was absolutely incredible! Made the broth and soup using my leftover Thanksgiving turkey and it is heavenly. Wish I had more leftovers!! Thanks for this amazing recipe!
I’m so happy to hear you like the recipe!
This was SO good. Bravo on a delish recipe, I love the creaminess! I made this in my instant pot, put it on the Soup “Low” mode for 20 mins and it turned out almost perfect! Maybe would do a bit less than 20 mins next time.
Thanks for the recipe!
Thank you for letting us know it can be made in an Instant Pot!!!
I made this yesterday with chicken and it was amazing! Will be my go to recipe from now on.
Hooray! It’s one of my favs too!!
Can I make this the day before?
Absolutely you can!
This is going in my regular Whole30 rotation! In fact plan to eat it Whole30 or not. And I’m making it for an upcoming party.
I’m so happy you like it! It’s one of my fav recipes!!
Is this whole30 if you use a potato? I thought only sweet potatoes were allowed on whole30?
It is! All potatoes are Whole30 compliant. https://whole30.com/2014/07/new-whole30/
This was seriously amazing! I was shocked at how beautifully the potato/cashew combination thickened – actually silkened – the soup. It was beautiful. And so very tasty. My turkey stock was particularly rich and flavorful this year, and the mushrooms added their own wonderful flavor. This will be a regular in the winter rotation from now on!
I’m so happy you liked it! Cashews are amazing things, aren’t they? I use them in place of cream in all sorts of recipes. 🙂
I made it today with homemake turket broth and half&half instead of cashews. It turned out very good.
I’m so happy you liked it!!
Made this yesterday and today! My first time making stock, and making homemade soup. Fantastic, too easy to be real, and I’ll most certainly make it again. My soup ALMOST looked like your pictures, but it seems like your soup had some oil to it. Neither here nor there, I loved it and so did my dinner guests!
I’m so happy it was a hit!! I didn’t add any extra oil, but some stock can be fattier than others. Mine may have just had more fat in it. 🙂
I am dying to try this recipe!! Do you happen to have an instant pot version?
I don’t, but you’re not the first to ask me about it so I think I may have to start experimenting. To be honest, I’ve never used an Instant Pot (I need to get on that!) so I can’t offer suggestions on how to do it. I would look for another soup recipe (chicken or turkey) and use those cooking lengths for this soup. 🙂
How much cashew butter to use in place of the cashews?
A 1/4 cup!
How many does this serve
At least 4 as a main course. If you’re serving it with a side (bread, etc.) it will serve 6 people. 🙂
I don’t have a high powered blender. But, I have soaked cashews in water overnight, and then blended them, and it works great! The cashew water is then useful too! Can’t wait to try this soup recipe! Thanks!
That’s so great to know! I wasn’t sure if they would have a gritty texture or not and I don’t have a regular blender to test. Thank you so much for letting me know!