Cream of Mushroom and Turkey Soup

45 MIN


2-1/2 lbs fresh mushrooms, caps removed, cleaned and sliced

3 tbsp lemon juice

3-1/2 oz margarine

1 c diced onion


1/2 c all-purpose flour

1 c cold water

4 tsp mushroom base

1/2 tsp ground white pepper

3-1/3 c 2% milk

1-2/3 c sour cream

3 tbsp chopped fresh parsley

1-1/4 lbs PULLED TURKEY, 3/4-inch diced



Toss sliced mushrooms with lemon juice to prevent browning.

Melt margarine in large pot and saute onions over medium-high heat until translucent. Add sliced mushrooms and saute 5 more minutes. Add stock to kettle and bring to a boil.

Blend flour with water to form a smooth slurry and whisk into kettle. Reduce heat and simmer 10 minutes, until thick and smooth. While cooking, stir in mushroom base and white pepper.

When finished simmering, reduce heat again to low and stir in milk, sour cream, parsley and turkey. Heat gently, but do not boil, for 5 minutes.

Serve 8-fluid-ounce portions.

Nutrition Facts

170 Total Calories

90 Calories from Fat

9 g Total Fat

14 % Daily Total Fat

4 g Saturated Fat

20 % Daily Saturated Fat

45 g Cholesterol

15 % Daily Cholesterol

620 mg Sodium

26 % Daily Sodium

8 g Total Carbohydrates

3 % Daily Total Carbohydrates

1 g Dietary Fiber

4 % Daily Dietary Fiber

4 g Sugars

13 g Protein

8 % Daily Protein

6 % Daily Vitamin C

8 % Daily Calcium

6 % Daily Iron