Creamy Turkey Mushroom Soup

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This Keto Turkey Mushroom Soup recipe is simple to make and robust in flavor. You can easily have this soup on the table in 30 minutes.

Creamy Turkey Mushroom Soup Recipe

Creamy Turkey Mushroom Soup Ingredients

  • 2 T. extra virgin olive oil
  • ½ c. red onion, diced small
  • 1 large stalks celery, diced small
  • 1. 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

You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):

  • Deep Skillet – mine is more like a wok but it works perfect for recipes like this, a dutch oven would also work well.
  • I love my red serving dishes from Epicure.

Creamy Turkey Mushroom Soup Directions

  1. 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. 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.
  3. 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.
  4. 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.
  5. Remove from heat and transfer to individual soup bowls. To serve, top each bowl with remaining cheese and fresh parsley, if desired. Enjoy!

To prevent curdling, add a small amount of hot liquid from the skillet to heavy cream before adding it to the soup. I like to make a double batch of this soup and freeze it in individual portions that are perfect to pack in lunches.

I hope you enjoy this creamy turkey mushroom soup!

Creamy Turkey Mushroom Soup

Prep Time 15 mins
Cook Time 15 mins
Course Soup
Servings 6 people

Ingredients
  

  • 2 T. extra virgin olive oil
  • ½ c. red onion diced small
  • 1 large stalks celery diced small
  • 1. 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

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.
  • 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 amount of hot liquid from the skillet to heavy cream before adding it to the soup.
Carbs/Serving:
  • Total Carbs: 7.29g
  • Fiber:  2g
  • Net Carbs:  5.29g
Calorie Breakdown:
  • Protein: 26%
  • Fat: 67%
  • Carbohydrates: 7%

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