Keto Turkey Mushroom Soup

This keto turkey mushroom soup is a delicious dinner time meal that’s savory and satisfying. It’s also loaded with mushrooms which adds a delicious taste and texture!

I have to admin, soups tend to be my go to meals.

It’s just so easy to throw everything into one giant pot, let the ingredients all meld together.

Then eat when it’s finished doing it’s thing!

Plus, there are so many delicio us soup recipes, and this keto friendly version of turkey and mushroom soup, is no different!

This particular soup is made with ground turkey, lots of delicious seasonings and of course, mushrooms!

This hearty soup is one of my faves, right new to my copy-cat Keto Zuppa Tuscano soup.

Ingredients

• 2 Tablespoons of coconut oil
• ½ cup onion, diced
• 1 stalk of celery, diced
• 1 cup white mushrooms, chopped small
• 1 pound ground turkey
• 1 Tablespoon of Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon crushed red pepper flakes
• Pinch of salt and pepper, to taste
• 6 cups chicken broth
• ½ cup heavy cream, tempered*
• 1 12-oz bag frozen riced cauliflower
• 2 cups of Italian blend cheese, shredded and divided
• 3 Tablespoons of fresh parsley, finely chopped

*To prevent cream from curdling, mix in a small amount of hot liquid from the pot to heavy cream before adding it to your soup.

Instructions

To make this soup, start by heating the coconut oil in a medium sized pot over high medium-high heat.

And in the onion and celery and sprinkle with a bit of salt. This will help caramelize the onions adding a great flavor.

Stir frequently until hte veggeis are soft and slightly brown, about 5-7 minutes.

Add in your mushrooms, turkey and all the seasonings, including additional salt and pepper to taste.

Cook until the turkey is cooked through no longer pink, about 5-7 minutes.

Lower the heat to medium and add in the chicken stock, allowing the soup to simmer for 2-3 minutes.

Add a spoonful of the hot stock to the heavy cream to temper it before adding it into your pot.

This will help prevent the cream from curdling.

Stir the cream into your soup and allow to simmer for 5 minutes.

Finally, add in your cauliflower rice and 1 1/2 cups of the shredded cheese to the pot to combine.

Cook for another 2 minutes or until the cauliflower is heated and the cheese has completely melted.

Taste and add additional 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!