Turkey and Mushroom Soup

turkeysoup Serves: 8
  • 1 tablespoon olive oil
  • 8 ounces white button mushrooms, quartered
  • 1 cup chopped onion (about 1 large onion)
  • 1 tablespoon finely minced garlic (about 3 cloves)
  • 3/4 cup chopped celery (about 3 stalks)
  • 8 cups low-sodium turkey stock (or store bought chicken broth)
  • 8 ounces (about 2 cups) cooked turkey (or chicken), removed from the bone and shredded
  • 2 fresh sage leaves, finely chopped
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 2 cups packed fresh baby spinach (a large handful)
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Heat oil in a Dutch oven over medium heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Add onions, garlic and celery and sauté until translucent, about 5 more minutes. Add turkey stock or chicken broth, turkey and sage. Cover and simmer over medium-low heat for 20 minutes. Add rinsed beans, spinach, lemon juice, salt and pepper. Bring to a boil to wilt spinach and serve hot.

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Recipe courtesy of the Mushroom Council

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