HEALTHY CREAMY TURKEY MUSHROOM SOUP #paleo #whole30

This rich Turkey Mushroom Soup formula is insane scrumptious. By making a couple of straightforward changes to a great formula, it turns out to be too solid despite the fact that you could never know it. It's normally sans gluten + paleo + Whole30 endorsed. It's an incredible method to go through your Christmas or Thanksgiving turkey scraps!

In case you're feeling a little overpowered with scraps, I have quite recently the thing for you. It's called Creamy Turkey Mushroom Soup AND this one is more or less solid. ? Not in any case kidding.

The smoothness originates from mixing both a potato and a few cashews (or cashew spread) into the soup. The outcome is a rich turkey mushroom soup that suggests a flavor like you emptied a cup of cream into the pot. It's astonishing.

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INGREDIENTS

• 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

INSTRUCTIONS

1. 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.
2. 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.
3. 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.
4. 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.

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