This creamy Turkey Mushroom 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!
Happy Thanksgiving! I hope everyone has bellies full of turkey and mashed potatoes and every side there has ever been. Mmm mmm.
Truth … I celebrated Thanksgiving back in October cause that's the way we roll here in Canada. I'm feeling a little jealous right now the all my American friends get to be waist deep in turkey sandwiches.
If you're feeling a little overwhelmed with leftovers, I've got just the thing for you. It's called Creamy Turkey Mushroom Soup AND this one is as healthy as it gets. 👈 Not even joking.
The creaminess comes from blending both a potato and some cashews (or cashew butter) into the soup. The result is a creamy turkey mushroom soup that tastes like you poured a cup of cream into the pot. It's amazing.
But don't take my word for it. When I shared this recipe on the Whole30Recipes Instagram page the other week, these were a few of the comments:
The creamy turkey mushroom soup love on Instagram
What makes this the best creamy turkey mushroom soup?
If I say, “Everything” will you run to the kitchen to make it? Ok ok, that wouldn't be fair, even if it is true.
→ The ‘Cream' – Did you see it pouring into the pot up there, looking a heck of a lot like whipping cream? It's a total impersonator. What you're looking at is a potato (that was cooked in the soup), a handful of cashews, and some of the turkey stock. It has a richness so much like cream that I doubt anyone you serve this to would ever guess it's dairy-free.
→ The turkey stock. Not going to lie, homemade stock is where it's at. Since it involves no more than putting bones in a pot, covering them with water, and letting them simmer a while, it's not something you need to be afraid to make. I like to use my Crock Pot Turkey Stock recipe. When I'm cleaning up from Thanksgiving dinner, I pop all the turkey bones into my crock pot, fill it with water, and set it for 10 hours. When I wake up the next morning, I have a pot of the most delicious stock. It's ridiculously easy!
→ The mushrooms. I LOVE mushrooms! Are you with me? If you're not, you could leave them out. The mushroom part of the Creamy Turkey Mushroom Soup wouldn't make much sense though. My Easy Homemade Turkey Soup recipe, the one I've been making since I was about 20 years old, and the recipe my mom gave me, doesn't have mushrooms in it. I never thought I'd find another turkey soup recipe I liked more, but it looks like that day has come. Give it up for mushrooms!
To be continued …
The I love this creamy turkey mushroom soup list continues …
→ The everything. Yes, this is a real thing. There's just something about how all the ingredients, as simple and few as they are, come together to make something so much more than themselves. This is warm you up and make you happy kind of soup.
→ Easy easy easy. Yes, this is also a thing. The soup is so easy to make that it's extra amazing that it tastes so good. Saute veggies, simmer with the stock and turkey, blend some cashews and the cooked potato, EAT. See what I mean by easy?
→ It's versatile. I know this is the day after Thanksgiving, but you can make this all year long but using chicken instead. I've done it. It's amazing. Just make sure you're making the stock just like you do with the original turkey version.
If you love this Creamy Turkey Mushroom Soup as much as I do, don't forget to give it a 5-star rating in the comments below!Print
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!
- 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
- 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.
- 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.
- Add the carrots, celery, potato, thyme, turkey stock and meat to the pot and bring to a boil. Reduce to heat to medium and simmer the soup for 20 minutes, or until the potato is soft.
- Remove the two potato halves from the soup and put them in your blender. Add the cashews and enough of the soup liquid so they will blend. Don't worry if you get a few small pieces of the other veggies into your blender. Blend on high until smooth then return the ‘cream' to the pot. Season to taste with sea salt and black pepper.
Cashews blend best in a high-powered blender. If you have a regular blender, it is best to use store-bought cashew butter or raw almond butter.
You can also use regular dairy cream instead of the cashews.
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