Creamy Turkey Mushroom Soup

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Creamy Turkey Mushroom Soup

This Creamy Turkey Mushroom Soup is a delightful combination of savory flavors. It's the perfect comfort food that fits right into your keto diet plan.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American

Servings:

Calories: 355kcal

Author: Leah Ingram

Ingredients

2 tablespoons extra virgin olive oil
1/2 cup red onion diced small
1 large stalks celery diced small
1 cup white mushrooms chopped
1 pound ground turkey 85% lean
1 tablespoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
sea salt and black pepper to taste
6 cups chicken broth preferably organic
1/2 cup heavy cream tempered* (see note)
12 ounces bag frozen riced cauliflower
2 cups Italian blend cheese shredded, divided
3 tablespoons fresh parsley 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!

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