Step 1

Heat a large pot over medium-high heat and then add oil. Stir in onions and garlic and cook until translucent, about 1 minute. Add mushrooms, carrots, celery, and potatoes and cook for about 3 minutes.

Step 2

Add the cooked turkey pieces, salt, pepper, thyme, and oregano. Stir and cook until mushrooms become soft.

Step 3

Whisk cornstarch into the cream or milk. Then add the broth and the cream/milk mixture into the soup. Stir and bring to soup to boil to allow the soup to thicken, then immediately lower heat to a simmer.

Step 4

Simmer soup for 10-15 minutes, or until the vegetables are cooked, soup is thicker and the flavors are combined. Stir in minced parsley and add additional salt to taste.