Creamy Turkey and Mushroom Soup with Mushroom Ravioli

Thanksgiving leftovers are the best! They're already comfort food. They're also absolutely fabulous thrown into soups, stews, casseroles, and pies. Most years I make a big ol' pot of turkey, or creamy turkey, noodle soup. This year I thought I'd mushroom it up a little - okay, a lot. So I made a pot of Creamy Turkey and Mushroom Soup with Mushroom Ravioli.

This soup is packed with mushroom and roasted turkey flavor. A little bit of rendered bacon, some cream, and a sprinkling of Herbes de Provence don't hurt anything either. 😉




The mushroom triple threat in this luxurious soup comes from baby portobellos cooked down with the mirepiox, a can of cream of mushroom soup stirred into the broth, and mushroom stuffed ravioli cooked in at the end. De-lish!




Start by rendering two slices of bacon.




Then, cook the mirepiox in the bacon grease.




Add in the mushrooms and cook until most of the liquid is gone. This concentrates that lovely mushroom flavor.




Turkey broth, cream of mushroom soup, roasted turkey, and seasonings get added to the pot and simmered for 15 minutes. The flavors meld together in a glorious symphony of mushroom and roasted turkey awesomeness.

After that, the ravioli gets stirred in, and then the cream. Lastly, a slurry of cornstarch and broth gets added in to thicken up the soup a bit.

I served this soup with Fluffy Sourdough Pumpkin Rolls. Recipe coming soon!

Enjoy those leftovers everyone!

Creamy Turkey & Mushroom Soup with Mushroom Ravioli

INGREDIENTS
2 strips of bacon, diced
4 cups chopped mirepiox (onions, carrots & celery)
2 cloves garlic, minced
8 oz sliced baby portobello mushrooms
2 cups roasted turkey or chicken, chopped
1 to 1 1/2 tsp salt
1 tsp Herbes de Provence
1 10.5 oz can cream of mushroom soup
8 cups turkey or chicken broth
2 9 oz packages mushroom ravioli
1 cup whipping cream
1 Tbsp corn starch

DIRECTIONS
1. In a large dutch oven or soup pot, cook bacon over medium high heat until rendered and crispy.
2. Add mirepiox and cook until veggies are starting to brown. Add garlic and cook 1 minute.
3. Add in the mushrooms and cook until most of the liquid has evaporated.
4. Add in the broth, cream of mushroom soup, turkey, herbs, and 1 tsp of the salt. Bring to a boil. Cover and simmer for 15 minutes.
5. Add ravioli and cook for 4 minutes.
6. Stir in the cream.
7. Taste the soup and add up to 1/2 tsp more salt, or to taste.
8. Make a slurry by whisking together 1 Tbsp cornstarch and a little broth from the soup. Stir the slurry into the soup and bring to a boil. Then cook for 2 or 3 minutes until soup thickens a little.

What's for Dinner? Hungarian Mushroom Soup

There is no better soup. Seriously! I am a big fan of soup. I have many favorite and treasured recipes that I may share with you some day when I am feeling charitable. But this one. Oh this one. This one if my very favorite. The flavors are amazing. It is rich and creamy and mushroomy and loaded with paprika. Try this soup, and if it isn't the very best you've ever had, I'll give you 5 dollars. Ok, I won't really give you 5 dollars, but I'll question my friendship with you.



I fortuitously came across this recipe on Pinterest. (Thank you Pinterest!) The original recipe is from Adventures in Cooking. I changed it, of course, cause that's how I roll. I pretty much adjust every recipe I come across and adapt it to how I stock my pantry.

One of the things that makes this soup so flavorful is the way the onions and mushrooms are cooked down.

The onions cook down for 5 minutes. You want to see them start to turn brown. That's flavor right there.



The mushrooms get added to the onions and cook down with the seasonings for 15 minutes.



After the cooking time the mushrooms will be much darker and full of flavor.

The soup is thickened and taken to new heights of creaminess with a white sauce. On top of that, a cup of sour cream is stirred in at the end.

If you ever thought it was possible to die in a bowl of soup your suspicions will be confirmed with this recipe.

Hungarian Mushroom Soup

(Original recipe from Adventures in Cooking)

INGREDIENTS

1 Tbsp olive oil

2 large onions, diced

4 8 oz packages of brown mushrooms (cremini/baby bella), washed and thinly sliced

4 tsp smoked paprika

3 tsp salt

½ tsp fresh cracked pepper

2 tsp dried dill

½ tsp thyme

½ tsp marjoram

2 Tbsp soy sauce

4 cups chicken broth, maybe more

6 Tbsp butter

½ cup gluten free all purpose flour blend (or flour)

2 cups milk, maybe more

¼ cup fresh lemon juice

1 cup sour cream

DIRECTIONS

1. Heat olive oil in a dutch oven or soup pot over medium heat. Add onions and saute for 5 minutes until they start to turn brown.

2. Add mushrooms, seasonings, soy sauce, and 1 cup of stock. Cook on medium low for 15 minutes. The mushrooms will look quite dark.

3. While the mushrooms are cooking down make your white sauce. Melt butter in a medium saucepan on medium low heat. Whisk in flour and cook for about a minute. Slowly whisk in milk and cook on low until your sauce looks creamy and thick. (If using gluten free flour you may need to add ½ to 1 cup more milk.)

4. Add the white sauce to your mushroom mixture along with the lemon juice and 3 cups broth. Cook covered on very low heat for 20 minutes stirring occasionally.

5. Turn off the heat and wait until the soup stops bubbling, then stir in the sour cream.
6. If your soup is too thick you can add in more chicken broth to get the consistency you like. I often add another cup or two.