This Creamy Turkey Soup is the anecdote for days of frantic holiday preparation and the post-feast cooking hangover that ensues. It’s simple, warm, and soothing–the perfect way to use up leftover turkey and nourish a body that maaaaybe ate one too many slices of pie.
Add the mushrooms and a bit more olive oil or butter and saute another 3-4 minutes, or until the mushrooms are softened and browned. Stir in the garlic and saute until fragrant, about 30 seconds.