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Healthy Creamy Turkey Mushroom Soup

This creamy Mushroom Turkey Soup recipe is crazy delicious. By making a few simple changes to a classic recipe, it becomes super healthy even though you would never know it. It's naturally gluten-free + paleo + Whole30 approved. It's a great way to use up your Thanksgiving or Christmas turkey leftovers!


INGREDIENTS
2 tablespoons oil
10 ounces mushrooms, sliced
1 medium onion, chopped
4 garlic cloves, minced
2 carrots, chopped
2 celery stalks, chopped
1 medium potato, peeled and cut in half
1 teaspoon dried thyme
6 cups homemade turkey stock (can sub chicken)
2 cups shredded turkey meat (can sub chicken)
1/4 cup cashews (see notes)
Sea salt and black pepper, to taste

INSTRUCTIONS
1. Note: this recipe uses the leftover meat from your turkey dinner and stock made from the bones. You need to make the stock first – it's easy! This is the crock pot turkey stock recipe I use after ever Thanksgiving or Christmas dinner. You can also make a stovetop version using this recipe.
2. Heat the oil in a large pot over medium-high heat. Add the mushrooms and cook until they are soft and starting to brown, about 10 minutes. Add the onion and cook until it softens, about 3-4 minutes. Add the garlic and cook for 1 minute more.
Full instructions recipe visit: https://www.theendlessmeal.com
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