A 13-lb turkey is really too much for four people, but that’s what we got from the farm and of course we are going to use and enjoy every last bit! Over the weekend I posted on how to make delicious stock from the carcass of your roast. Now, here’s how to incorporate that stock with the leftover meat and loads of mushrooms to make a creamy soup that you won’t believe has no cream or butter!
The instructions are kind of longer than my usual, as normally for soup I would just sauté the basic veggies a bit, bung the rest in and leave it to simmer away. But the added steps of sauteing the vegetables separately and then making a roux (a cooked up paste of fat and flour) adds a creamy silkiness that makes this a bit more special. Don’t be afraid to try it…I have separated everything into easy steps that I believe will be easy to follow!
I found some of my inspiration from Kalyn’s Kitchen Turkey Mushroom and Wild Rice recipe, so thanks Kalyn for the idea of a roux.
Dairy-free Creamy Turkey and Mushroom Soup
2 Cups leftover roast turkey meat
1 quart turkey stock (or whatever you have on hand), plus more water to cover
2 tsp fresh thyme leaves or one teaspoon dry (not powdered)
Handful garlic scapes or two cloves chopped garlic
1 Tbs olive oil
½ Cup chopped carrot
½ Cup chopped onion
½ Cup chopped celery
½ Tbs olive oil
20 oz chopped fresh mushrooms (white button, baby bella – no dried)
1.5 Tbs olive oil
3 Tbs flour
Salt and pepper
Step One: Place turkey, stock, thyme and garlic scapes in a big pot and bring to a boil. Then reduce heat and simmer.
Step Two: In a separate skillet, heat the olive oil until loose and fragrant, then sauté carrot, onion and celery at medium low until translucent and browning. Add vegetables to stock mixture and return the skillet to the heat, adding additional ½ Tbs olive oil.
Step Three: Add mushrooms to the skillet and sauté until they begin to soften, brown and release their juices. Add the mushrooms to the soup pot along with an additional two cups of water and return the skillet to the heat source, raising heat to medium high.
Step Four: Add the remaining oil to the skillet and add the 3 Tbs of flour, whisking to combine. Lower heat to medium and cook the roux a bit until relatively smooth and colored (you want to cook the floury taste out of it). Then add two cups of the turkey soup liquid to the skillet and whisk briskly until smooth and beginning to thicken. Pour the thickening liquid back into the pot of soup and stir well.
Salt and pepper to taste and serve over rice or barley (you can throw cooked rice or barley directly into the soup and heat through, if desired) or on its own. Makes about 1.5 quarts.