Dairy-Free Cream of Mushroom Soup with Ground Turkey
User Reviews
4.3
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
434 kcal
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Course
Main Course, Soup
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Cuisine
American
Dairy-Free Cream of Mushroom Soup with Ground Turkey
Description
The recipe begins by gently sautéing onions and garlic in avocado oil to develop sweetness and aroma, then adding baby bella mushrooms until they turn golden-brown, building an earthy base. Ground turkey is browned in the same pot for protein and flavor depth. A splash of dry white wine deglazes the pot, adding subtle acidity and complexity.
Full-fat coconut milk and low-sodium chicken broth are combined to create a creamy, dairy-free soup base. Dried parsley and oregano add herbal notes, while sea salt seasons to taste. Tapioca flour is stirred in towards the end to thicken the soup naturally, offering a smooth texture without grains or dairy.
This soup is a comforting, protein-rich option suitable for those avoiding dairy. The combination of mushrooms and turkey delivers an umami-rich, satisfying meal. It reheats well and can be adjusted with more broth for a thinner consistency.
Ingredients
- 3 Tbsp avocado oil or ghee or butter
- 1/2 cup yellow onion finely chopped
- 3 cloves garlic minced
- 8 ounces baby bella mushroom chopped
- 1 lb ground turkey
- 1/3 cup white wine or sherry or marsala wine, dry
- 1 (15-oz) can coconut milk full-fat
- 2 cups chicken broth low-sodium
- 1 tsp parsley dried
- 1 tsp oregano dried
- 1 tsp salt to taste, sea salt
- 2 Tbsp tapioca flour or gluten-free flour blend
Instructions
- Heat the avocado in a large stock pot over medium-high and add the onion and garlic. Saute, stirring occasionally, until onion is translucent, about 5 to 8 minutes.
- Stir in the sliced mushrooms and continue cooking until mushrooms begin turning golden-brown, about 3 to 5 minutes.
- Scoot the onion and mushrooms off to one side of the stock pot to make room for the ground turkey. Place the turkey on the surface of the stock pot to brown. Brown for 3 minutes per side, then use a spatula to break it up into smaller pieces and stir everything well.
- Add the remaining ingredients except for the tapioca flour (or GF flour) to the pot, stir well, cover, and bring to a full boil. Reduce the heat to a simmer and cook for 20 minutes. Stir in the tapioca flour (if adding) until well-incorporated. Continue cooking at a gentle boil, uncovered, until soup reaches desired consistency, about 5 to 15 minutes.
- Taste soup for flavor and add more sea salt to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 434kcal | 22% |
| Carbohydrates | 10g | 3% |
| Protein | 27g | 54% |
| Fat | 31g | 48% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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