Creamy Turkey Mushroom SoupJul 26, 2021 12:01AM ● By Amanda Lim
Prep time: 15 minutes
Cook time: 15-20 minutes
2 T. extra virgin olive
½ c. red onion, diced small
1 large stalk 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,
1 12-oz. bag frozen riced cauliflower
2 c. Italian blend
cheese, shredded, divided
3 T. fresh parsley, finely chopped
*To prevent curdling, add a small of hot liquid from skillet to heavy cream before adding it to the soup.
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.
5. Remove from heat and transfer to individual soup bowls. To serve, top each bowl with remaining cheese and fresh parsley if desired. Enjoy!