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Kalyn's Kitchen

Leftover Turkey Soup with Double Mushrooms

Leftover Turkey Soup with Double Mushrooms is a great lower-carb soup to make with leftover turkey! Use Soup Recipes for more recipes like this one.

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It’s the morning after Thanksgiving, and I’m guessing there are a lot of folks making turkey soup today from the leftover turkey. Some people turn their nose up at the mention of turkey soup, and truthfully it can be pretty uninspiring if you don’t have a good flavored stock to start the soup. But with a base of homemade turkey stock, made from the turkey carcass, turkey soup is mouth-watering. And this Leftover Turkey Soup with Double Mushrooms skips the noodles, uses two kinds of mushrooms, and only has a tiny amount of carrots for color, so this is a pretty carb-conscious version of turkey soup! And it’s very tasty!

Here are a few highlights of how I made my soup. These photos show double the recipe, since I made a double batch of soup to freeze.

Leftover Turkey Soup with Double Mushrooms process shots collage

I think good turkey soup starts with homemade turkey stock, but if you don’t have that use some Turkey Soup Base (affiliate link) to add flavor. My favorite is Penzeys, but there are a few good brands. Break dried shitake mushrooms into pieces and soak in boiling water for at least 30 minutes. You’ll save this water to add flavor to the soup.

Brown or white mushrooms are cut in thick slices, then slices cut in half to make bite-sized pieces of mushroom for the soup. I often use dried herbs in soup, so don’t be alarmed by the way they float on top at first. If you have fresh sage or thyme, by all means use it, but dried herbs give a great depth of flavor when they’re simmered in liquid like this.

I hope you enjoy this delicious soup, which freezes beautifully if you have enough leftover turkey to make a double batch.

Leftover Turkey Soup with Double Mushrooms

Leftover Turkey Soup with Double Mushrooms is a great lower-carb soup to make with leftover turkey!


  • 1/2 cup dried Shitake mushrooms, broken into pieces
  • 1/2 cup boiling water (strain and save after soaking mushrooms)
  • 2-3 tsp. olive oil (depends on your pan)
  • 8 oz. brown or white mushrooms, sliced (or more)
  • 1 onion diced small
  • 1 cup diced celery
  • 1/2 cup diced carrots
  • 2 cups diced leftover turkey (brown meat preferred, use a bit more turkey if you have a lot)
  • 6 cups homemade turkey stock made from the turkey carcass (or use water with turkey soup base)
  • 1/2 tsp. dried sage (often called rubbed sage)
  • 1/2 tsp. dried thyme
  • extra turkey soup base (if needed)
  • salt and fresh ground black pepper to taste


  1. Break dried mushrooms into pieces, put in cup and pour the boiling water over them. Let sit while you chop other veggies and turkey. Soak mushrooms at least 30 minutes.
  2. Put homemade turkey stock  (or water with Turkey Soup Base (affiliate link), sage, and thyme in large soup pot and start to simmer.
  3. Remove mushrooms from water with a slotted spoon and add to soup pot.
  4. Strain mushroom water if there are bits floating in it and add to soup.
  5. Heat 1 tsp. olive oil in frying pan. Add onion and saute until slightly softened, then add onions to soup.
  6. Add more oil if needed and saute mushrooms until they soften and all liquid evaporates, then add mushrooms to soup.
  7. Wipe out pan with a paper towel, then add final tsp. olive oil, add celery and carrots and saute 5 minutes, then add veggies to soup. (You can skip this step and add the raw veggies to the soup if you prefer. I’ve done it both ways.)
  8. Let stock, mushrooms, and veggies simmer five to ten minutes, then add diced leftover turkey. (I usually taste the soup at this point to see if I want to add more turkey soup base or dried herbs. I like a robustly flavored soup, so adjust these amounts to fit your taste.)
  9. Reduce heat to lowest possible simmer and let soup cook for 30 minutes. After 30 minutes, season with salt and pepper to taste.
  10. Serve hot.


Recipe created by Kalyn.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Leftover Turkey Soup with Double Mushrooms is a great dish for a lower-carb and low-glycemic version of turkey soup, and with such a tiny amount of carrots I’d eat this for any phase of the South Beach Diet.

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    9 Comments on “Leftover Turkey Soup with Double Mushrooms”

  1. delicious! total hit in our house, leftovers or not!

  2. Wow, this soup looks sooooo good! I love the double mushrooms, what wonderful flavor this must have. I’ll be trying this soon – thank you so much for sharing the recipe 😀

  3. isuYUMMMY! I didn’t cook this year, so no turkey carcass!! Your soup look great. When I left my friend’s house yesterday, her husband was already cooking the turkey carcass.

  4. Lucette, very sorry to hear about the demise of the turkey carcass. Next year!

    Karina mushrooms rule!

    Mrs. D., see note to Karina. Seriously, the shitake mushroom flavor goes very well with the turkey stock I think. This soup was great.

    Happy Thanksgiving to all of you.

  5. Er, that’s *your* shiitake mushrooms. I’m not calling you a mushroom. Honest! :p

  6. A very happy (belated) Thanksgiving to you, Kalyn! We did our turkey over at Dave’s parents’ house, but we kidnapped the carcass and it’s now in our freezer contemplating its soupy future. Dave mentioned just turkey stock (he’s a stock-making fiend), but after I mentioned you shiitake mushrooms and the fresh herbs, I think I’ve convinced him. Soup, it is!

  7. Yum, Kalyn! I love mushrooms in soup. Looks fab!

  8. We had Thanksgiving at my sister’s–she made a magnificent turkey (I did sides)–but she threw the carcass away before I could stop her! I thought it would be bad form to fish it out of the garbage so no turkey stock for me.