Cooktop Cove: Creamy mushroom turkey soup for nights when your kitchen feels small
By Audrey Michels
This leftovers soup is deceptively simple to make, and perfect if your kitchen is feeling crammed with stuff, or just generally lacking in counter space. If your local supermarket sells some carrot and celery sticks, or pre-peeled garlic cloves, even better! You can also do the chopping in sections, for instance chopping the mushrooms while the onion and garlic cook, so you don’t need to set things aside, which means less counter space, chopping board space and dishes required.
In fact, even if you mess up the timing a bit, the flavor of the parmesan rind and sautéed mushrooms will hide a multitude of sins. So if you’re looking for a recipe that fits in your kitchen, no matter its size, this is a great one to try.
Creamy mushroom turkey soup
4
15 minutes
35 minutes
50 minutes
2 tablespoons olive oil
10 ounces button mushrooms, sliced
1 medium onion, diced
4 cloves garlic, minced
2 carrots, peeled and chopped
2 stalks celery, chopped
1 teaspoon dried thyme
2 bay leaves
1/2 teaspoon cayenne pepper
6 cups turkey stock
2 cups shredded leftover turkey meat
1 parmesan rind
Salt and pepper
Place a large, heavy-bottomed pot over a medium-high heat and add the oil, onion and garlic. Sauté until they begin to soften, then add the mushrooms and sauté an additional 5-7 minutes.
Add the carrots, celery, thyme, bay leaf, cayenne, turkey stock, turkey meat and parmesan rind.
Bring to a boil and reduce the heat to medium.
Cover and simmer 20 minutes.
Remove the parmesan rind and bay leaves, season with salt and pepper to taste, and serve immediately.