Creamy Triple Mushroom Bisque with Turkey
Indulge in the comforting richness of our Creamy Triple Mushroom Bisque with Turkey, a perfect blend of earthy, savory goodness and velvety texture. This hearty soup features a trio of baby bella, shiitake, and white button mushrooms, which are sautéd to release their deep umami flavors. Combined with tender pieces of cooked turkey and a hint of fresh thyme, the bisque is pureed to perfection, creating a luxurious, creamy consistency without overpowering the natural flavors. A splash of heavy cream adds richness, while chicken or turkey stock provides a robust base. Perfect for cozy dinners or a sophisticated starter, this satisfying dish comes together in under an hour and is beautifully garnished with fresh parsley for a fragrant finish. Ideal for using up leftover turkey, this recipe is your ultimate solution for a comforting, flavor-packed soup that will keep everyone coming back for seconds.
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 1 large Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 8 ounces Baby bella mushrooms, sliced
- 4 ounces Shiitake mushrooms, sliced and stems removed
- 4 ounces White button mushrooms, sliced
- 1.5 cups Cooked turkey, shredded or diced
- 3 tablespoons All-purpose flour
- 4 cups Chicken or turkey stock
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme, finely chopped
- 2 tablespoons Fresh parsley, finely chopped (optional for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
Instructions
In a large pot or Dutch oven, melt the butter with the olive oil over medium heat.
Add the finely chopped onion and cook for 5-7 minutes, stirring occasionally, until it becomes soft and translucent.
Stir in the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Add the baby bella, shiitake, and white button mushrooms to the pot. Cook for 10-12 minutes, stirring frequently, until the mushrooms release their liquid and become tender.
Sprinkle the flour over the mushroom mixture and stir well to coat evenly. Cook for 2 minutes to remove the raw taste of the flour.
Gradually pour in the chicken or turkey stock, stirring constantly to combine and prevent lumps. Scrape the bottom of the pot to release any browned bits for extra flavor.
Bring the mixture to a gentle simmer and cook for 15 minutes, allowing the flavors to meld together and the soup to slightly thicken.
Use an immersion blender to puree the soup directly in the pot until smooth, or carefully transfer the soup in batches to a blender and puree, then return it to the pot.
Stir in the shredded or diced cooked turkey, heavy cream, fresh thyme, salt, and pepper. Simmer for another 5-7 minutes to warm the turkey and blend the flavors.
Taste and adjust seasoning if needed with additional salt or pepper.
Ladle the bisque into bowls, garnish with chopped fresh parsley if desired, and serve hot. Enjoy!
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 979 mg | 43% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.8 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 405 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
