Crock Pot Turkey Mushroom Soup Recipes

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LEFTOVER TURKEY SOUP (SLOW COOKER)



Leftover Turkey Soup (Slow Cooker) image

A hearty turkey noodle soup made from leftovers. If you are short on turkey meat, add more veggies!

Provided by Nicole

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 10h20m

Yield 8

Number Of Ingredients 12

2 quarts chicken broth
1 turkey carcass, skin and meat removed
1 onion, quartered
2 carrots, halved lengthwise
3 celery stalks, halved lengthwise
2 bay leaves
1 cup chopped carrots
⅓ cup chopped celery
¼ cup chopped onion
2 cups penne pasta
3 cups chopped cooked turkey
1 (10.75 ounce) can condensed cream of mushroom soup

Steps:

  • Combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.
  • Cook on High for 4 hours. Carefully strain broth, discard solids, and transfer broth to a bowl. Rinse slow cooker.
  • Pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion.
  • Cook on Low for 3 hours. Add penne pasta to slow cooker; cook for 2 1/2 more hours.
  • Mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.

Nutrition Facts : Calories 1876.7 calories, Carbohydrate 54.5 g, Cholesterol 426.3 mg, Fat 140.8 g, Fiber 5 g, Protein 92.5 g, SaturatedFat 36.6 g, Sodium 1541.5 mg, Sugar 8.2 g

CROCK POT TURKEY MUSHROOM SOUP



Crock Pot Turkey Mushroom Soup image

Delicious holiday Soup. Can add more or less of anything you want and it will still come out delicious.

Provided by NicoleRenee

Categories     Clear Soup

Time 8h20m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 turkey legs or 1 turkey carcass
3 cups turkey meat
1 cup carrot
1 1/2 cups celery
18 ounces whole mushrooms
1 large potato
3 chicken bouillon cubes
salt
1 cup chopped onion

Steps:

  • Place turkey bones with left over meet into crock pot fill with water over bones. Over night leave on Low heat.
  • Drain into bowl keeping broth.
  • Take meat off of bone and place into crock pot with all the vegetables.
  • Let cook 3 hours, test the flavor.
  • Add Chicken flavor, and salt to personal taste.
  • Cook until you are ready to eat and enjoy!

Nutrition Facts : Calories 681.3, Fat 28.1, SaturatedFat 8.6, Cholesterol 289.9, Sodium 715.3, Carbohydrate 19.1, Fiber 3.5, Sugar 4.7, Protein 84.5

TURKEY WITH MUSHROOM SAUCE



Turkey with Mushroom Sauce image

When we were first married, I didn't have an oven, so I made this tender turkey in the slow cooker. These days, I rely on this recipe because it frees up the oven to make other dishes for large get-togethers. -Myra Innes, Auburn, Kansas

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 8 servings.

Number Of Ingredients 10

1 boneless skinless turkey breast half (2-1/2 pounds)
2 tablespoons butter, melted
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/8 teaspoon pepper
1 jar (4-1/2 ounces) sliced mushrooms, drained, or 1 cup sliced fresh mushrooms
1/2 cup white wine or chicken broth
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Place turkey in a 5-qt. slow cooker. Brush with melted butter. Sprinkle with seasonings. Top with mushrooms. Pour wine over all. Cook, covered, on low 3-4 hours (a thermometer inserted in turkey should read at least 165°)., Remove turkey to a serving platter; tent with foil. Let stand 10 minutes before slicing., Transfer cooking juices to a small saucepan; bring to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve turkey with sauce.

Nutrition Facts :

CROCK POT CREAM OF MUSHROOM SOUP



Crock Pot Cream of Mushroom Soup image

Very tasty soup. Many compliments on this soup. You may use top of stove for this soup, but it might be a little thick so adjust liquid. Energy Wise Cooking.

Provided by Olha7397

Categories     Vegetable

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup butter or 1/2 cup margarine
4 cups thinly sliced mushrooms (I added 6 cups)
1/2 cup finely chopped onion
1/2 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
4 cups water
2 cups light cream or 2 cups half-and-half
2 cups sour cream
1 (10 1/4 ounce) can chicken broth
1/2 cup chopped parsley

Steps:

  • Melt butter or margarine in large skillet over medium heat; add mushrooms and onion and saute until tender, about 5 to 7 minutes.
  • Sprinkle flour, salt, pepper and nutmeg over vegetables; stir to blend well.
  • Place in 5 quart slow cooker.
  • Using wire whisk, beat in water, cream or half and half, sour cream and chicken broth.
  • Cook covered, on LOW for 4 hours.
  • Turn setting to high; cook 1 hour longer, stirring occasionally.
  • Stir in parsley and Serve.

Nutrition Facts : Calories 378.2, Fat 34.9, SaturatedFat 21.2, Cholesterol 100, Sodium 734.9, Carbohydrate 12.4, Fiber 0.9, Sugar 3.4, Protein 5.8

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