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Creamy Turkey Mushroom Soup
Creamy Turkey Mushroom Soup
Creamy Turkey Mushroom Soup is a delicious and hearty soup made with tender pieces of turkey, sautéed mushrooms, and a creamy broth base. It's typically seasoned with herbs and spices to enhance the flavors.
Ingredients
- 2 tablespoons extra virgin olive oil
- ½ cup red onion diced small
- 1 stalk celery large, diced small
- cup white mushrooms chopped
- 1 lb. ground turkey 85% lean
- 1 tablespoon Italian seasoning
- ½ tablespoon crushed red pepper flakes
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- Sea salt to taste
- black pepper to taste
- 6 cups chicken broth preferably organic
- ½ cup heavy cream tempered*
- 12 oz. riced cauliflower bag, frozen
- 2 cups Italian blend cheese shredded, divided
- 3 tablespoons fresh parsley finely chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the onion and celery and sauté, stirring frequently, until the veggies are soft, approximately 4-5 minutes.2 tablespoons extra virgin olive oil, ½ cup red onion, 1 stalk celery
- Add the mushrooms, ground turkey, Italian seasoning, red pepper flakes, garlic powder, and onion powder to the skillet. Season with salt and black pepper, to taste. Cook, stirring frequently, until the turkey is no longer pink and the mushrooms start to release their juices, approximately 5-7 minutes.cup white mushrooms, 1 lb. ground turkey, 1 tablespoon Italian seasoning, ½ tablespoon crushed red pepper flakes, ½ tablespoon garlic powder, ½ tablespoon onion powder, Sea salt, black pepper
- Reduce heat to medium and add chicken stock. Simmer for 2-3 minutes or until heated through. Add a spoonful of the hot liquid to the heavy cream to temper it before adding it to the skillet, as well. Stir to combine and simmer for another 1-2 minutes.6 cups chicken broth, ½ cup heavy cream
- Add frozen cauliflower rice and 1½ cups of the shredded cheese to skillet and stir to combine. Cook for 1-2 minutes, or until cauliflower is heated through and cheese is completely melted. Taste and adjust seasonings, as desired.12 oz. riced cauliflower, 2 cups Italian blend cheese
- Remove from heat and transfer to individual soup bowls. To serve, top each bowl with remaining cheese and fresh parsley, if desired. Enjoy!3 tablespoons fresh parsley
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
*To prevent curdling, add a small of hot liquid from skillet to heavy cream before adding it to the soup.
Nutrition
Calories: 360kcal (18%)Carbohydrates: 10g (3%)Protein: 31g (62%)Fat: 24g (37%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 76mg (25%)Sodium: 1012mg (44%)Potassium: 553mg (16%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 1030IU (21%)Vitamin C: 38mg (46%)Calcium: 166mg (17%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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