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Keto Turkey and Mushroom Soup
How to Make It
Step 1
Finely dice the onion and thinly slice the celery and garlic. Melt a generous tablespoon of butter in a large saucepan or Dutch oven over a low/medium heat. Add the onion, garlic and celery. Stir well and sweat gently for 2-3 minutes until tender and fragrant.
Step 2
Add the stock and fresh thyme to the saucepan. Stir well and bring to a gentle boil. Reduce to a simmer for 5-6 minutes to infuse the flavors. You may add salt and pepper to season as desired. This will depend on the strength of seasoning already in your stock.
Step 3
Roughly shred the cooked turkey and clean and quarter the mushrooms. Add the turkey to the pan and stir well. Heat through for 2 minutes. Then, add the mushrooms. Heat through, simmering gently for a further five minutes. The mushrooms should be cooked through and the turkey piping hot.
Step 4
While the mushrooms are simmering, peel the skin from the zucchini and trim the tops and tips. Peel the zucchini flesh into wide ribbons with a vegetable peeler. Add the zucchini ribbons to the saucepan and cook through for just a minute or so until tender. Divide between individual serving bowls and serve the soup hot.
Ingredients
- Turkey Thigh Roasted Meat Only – 15 oz
- Chicken Broth, Bouillon Or Consomme, Homemade – 6 cup
- Brown Mushrooms (Italian Or Crimini Mushrooms), Raw – 2 cup
- Thyme, Fresh – 2 teaspoon, chopped
- Garlic – 1 clove
- Celery Stalks – 1 large – stalk – 11″ to 12″ long
- Unsalted Butter – 1 tablespoon
- Zucchini – 1 medium
- White Onion – ½ small
