Wild Turkey, Asparagus and Mushroom Soup

A slow-cooker recipe that is will simmer for you while you are out in the woods or in the field. And this doesn’t make a heavy soup, so feel free to add fresh baked bread as a side or even a quick fresh lettuce salad.


Wild Turkey, Asparagus and Mushroom Soup


The Roasting Part

  • 2 wild turkey complete leg/thigh sections skin on or off
  • 1 large onion quartered
  • 3 carrots cut into 3 – 4 inch pieces
  • 3 celery stalks cut into 3 – 4 inch pieces
  • 2 – 3 sprigs fresh rosemary or a tablespoon of dried rosemary leaves
  • 6 – 8 whole garlic cloves

The Soup

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 – 4 garlic cloves thinly sliced
  • 1/2 cup onion finely diced
  • 2 cups asparagus cut into 2-inch pieces
  • 6 cups mushrooms sliced
  • 1 cup diced fresh or canned tomatoes in juice
  • 1/2 cup port wine optional
  • pulled turkey thigh meat
  • salt and pepper to taste
  • 2 tablespoons cornstarch mixed with equal part cold water


  • Place all ingredients in a lightly greased roasting pan. Place in a 400 degree oven until everything is well browned, turning occasionally. This takes about 1 1/2 hours. Remove from oven and transfer to a large stockpot. Add water to the pan and scrape to remove bits. Pour into pot. and add cold water to just cover contents. Bring to a boil and then simmer for 6 – 8 hours over low heat. Strain liquid through a colander into another stockpot. You will need 5 cups of liquid. If there is less than 5 cups, add additional chicken broth. If there is more than 5 cups, reduce liquid in the pot by simmering over medium heat. Pull meat from thighs and discard all other solids.

The Soup Instructions

  • Heat butter and olive oil in a large skillet over medium heat. Add garlic and onion and saute until golden brown. Add asparagus and saute until just soft and lightly browned. Add mushrooms and saute until golden brown. Transfer to stockpot with turkey broth. Add tomatoes, port wine and pulled turkey meat. Bring to a boil. Season with salt and pepper. Slowly stir in cornstarch mixture until slightly thickened. Serve immediately.


Don’t slice the mushrooms too thinly or they will disintegrate when cooked.

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