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! Whole 30 Recipes, Whole 30 Breakfast, Whole 30 Snacks, Whole 30 Recipes Crockpot, Whole 30 Dinner, Whole 30
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 2 tablespoons oil 10 ounces mushrooms, sliced 1 medium onion, chopped 4 garlic cloves, minced 2 carrots, chopped And so on.
Instructions:
First of all. 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.
Step two, 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.
And then, 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.
