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 may also use regular dairy cream instead of the cashews.