Mushroom and Turkey Cream Soup

Recipe from Anastacia Brown
Mushroom and Turkey Cream Soup
Cooking time: 1 h. 20 min
Servings 4
Are you a big fan of mushroom cream soup? Then definitely try out this absolutely tasty mushroom and turkey cream soup that can be served for lunch or dinner. Its flavors are mouthwatering, making this dish unforgettable!


  • Turkey meat
    16 oz.
  • Mushrooms
    15 oz.
  • Onion
    1 pcs.
  • Turkey broth
    4 cups
  • Butter
    2 tbsp.
  • All purpose flour
    2 tbsp.
  • Heavy cream
    1 cup
  • Salt
    1 tsp.
  • Black pepper
    a pinch

Nutrition facts per serving

  • Calories

    400 kcal

  • Protein

    31 g

  • Fat

    25 g

  • Carbohydrates

    16 g


  • Wash the mushrooms and onion. Start by peeling the onion's skin and chopping it. Then, slice the mushrooms into thin slices. 

  • In a large pot, transfer the ground turkey meat, together with the chopped onion and mushrooms. Place the pot on high heat and cook until the meat reaches a brown color; it usually takes around 12–15 minutes. Make sure that the meat does not burn.

  • In a separate medium-sized pot, add 1-2 tablespoons of butter and, on medium heat, melt it. Then, add the flour and gently mix it until it reaches a slightly golden color. Afterward, pour the turkey broth and start whisking the mixture. Do it for around 5 minutes until the mixture starts thickening. 

  • In the pot with the flour and broth mixture, add the cooked ground turkey meat and the sautéed ingredients. Pour the heavy cream into the soup and mix again, so the dish will not have any lumps. Cook for an additional 5 minutes. In the end, season the soup with the desired spices, such as salt and black pepper. When the dish is done, set it aside to cool down and serve it with sliced baguette. Use thinly sliced mushrooms as a decoration for the soup. 


  • To add more flavor, you can sprinkle 1-2 tablespoons of parmesan on top of the cream soup and also decorate the dish with several parsley leaves.

Bon Appetit!

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