Using heavy whipping cream will give a richer soup base and whole milk is a lighter option. To make this soup healthier, use low fat milk. You can also substitute cooked chicken for the turkey.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 6servings
Calories: 199kcal
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Ingredients
8oz.(227g)cooked turkey meat, shredded into bite sized pieces
Heat a large pot over medium-high heat and then add oil. Stir in onions and garlic and cook until translucent, about 1 minute. Add mushrooms, carrots, celery, and potatoes and cook for about 3 minutes.
Add the cooked turkey pieces, salt, pepper, thyme, and oregano. Stir and cook until mushrooms become soft.
Whisk cornstarch into the cream or milk. Then add the broth and the cream/milk mixture into the soup. Stir and bring to soup to boil to allow the soup to thicken, then immediately lower heat to a simmer.
Simmer soup for 10-15 minutes, or until the vegetables are cooked, soup is thicker and the flavors are combined. Stir in minced parsley and add additional salt to taste.