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Creamy Turkey Mushroom Soup

I don’t know who decided that soup is only for fall and winter but you could make this creamy turkey mushroom soup any time of the year. It is a nice light meal with a side salad in the summer and great on a chilly evening with some warm crusty bread.

It looks and tastes rich but using lean turkey meat and priced cauliflower keeps this version healthy while still producing a ton of flavor.

Creamy Turkey Mushroom Soup

Course: Dinner, Soups
Servings

6

servings
Prep time

15

minutes
Cooking time

20

minutes

Ingredients

  • 2 T. extra virgin olive oil

  • ½ c. red onion, diced small

  • 1 large stalks celery, diced small

  • c. white mushrooms, chopped

  • 1 lb. ground turkey (85% lean)

  • 1 T. Italian seasoning

  • ½ t. crushed red pepper flakes

  • ½ t. garlic powder

  • ½ t. onion powder

  • Sea salt and black pepper, to taste

  • 6 c. chicken broth, preferably organic

  • ½ c. heavy cream, tempered*

  • 1 12-oz. bag frozen riced cauliflower

  • 2 c. Italian blend cheese, shredded, divided

  • 3 T. fresh parsley, finely chopped

Directions

  • 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.
  • 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.
  • 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.
  • 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.
  • Remove from heat and transfer to individual soup bowls. To serve, top each bowl with remaining cheese and fresh parsley if desired. Enjoy!

Notes

  • *To prevent curdling, add a small of hot liquid from skillet to heavy cream before adding it to the soup.

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Petra Monaco

Petra Monaco

Introverted Rebel, author, artist, teacher + coach, doer of things, and a mom to 3 boys – one with some extra needs that have forever changed my life. 

I love all things personal growth, music, art, food, words, and more importantly coffee.

Petra Monaco

Hey there, hi!

Welcome to my space on the interwebs! I love all things personal growth, music, art, food, words, and more importantly coffee. Hi, I’m Petra. Introverted Rebel, author, artist, teacher + coach, doer of things, and a mom to 3 boys – one with some extra needs that have forever changed my life. And this is our life! 

Grab a cup, get comfortable, and let’s get into some shenanigans, shall we?!

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