Creamy Mushroom Kale Turkey Soup
Transform your leftover turkey into a luxurious, comforting meal with this creamy mushroom and kale soup. Featuring earthy cremini mushrooms, aromatic garlic, fresh kale, and a velvety cream cheese base, this hearty soup offers a sophisticated take on classic poultry leftovers. It is a quick, nutrient-dense, and deeply satisfying dish that balances richness with clean, fresh flavors, making it the perfect solution for busy weeknights when you desire a warm, restaurant-quality meal at home.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
2 cups cooked turkey, cubed
2 cups baby kale
1 medium red onion, finely diced
1 cup baby bella mushrooms, sliced
1 cup celery, chopped
8 ounces cream cheese, softened
6 cloves garlic, thinly sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
4 cups vegetable or chicken broth
1 teaspoon dried thyme
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat.
Add the onion, celery, and mushrooms, sautéing until softened and golden.
Stir in the sliced garlic and thyme, cooking for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat, cooking for 2 minutes to remove the raw flour taste.
Slowly pour in the broth while whisking constantly to prevent lumps.
Stir in the softened cream cheese until the soup is smooth and creamy.
Add the cooked turkey and bring to a gentle simmer for 10 minutes.
Fold in the baby kale and cook just until wilted.
Season with salt and pepper, then serve hot.
Notes
Using dark meat turkey is highly recommended for added moisture and flavor. If you prefer a thinner soup, you can add an extra half cup of broth at the end. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Find it online: https://cookingwithramsay.com/creamy-mushroom-kale-turkey-soup/