Cool weather means its time for soups and stews which we love. This creamy turkey mushroom soup is filling and delicious. Plus, its a great addition to my epic round-up of Weight Watchers turkey recipes.
The creamy turkey mushroom soup is only 7 Weight Watchers points. You could reduce that a bit more if you eliminate that cheese.
Remove the cheese and it’s only 5 Weight Watchers points which makes for a great lunch or dinner if you’re running low on points.
Creamy Turkey Mushroom Soup Recipe
Prep time: 15 minutes
Cook time: 15-20 minutes
Serves: 6
WW Freestyle Points: 6 per serving
Creamy Turkey Mushroom Soup Ingredients
2 T. extra virgin olive oil
½ c. red onion, diced small
1 large stalk celery, diced small
1. c. white mushrooms, chopped
1 lb. extra lean ground turkey
1 T. Italian seasoning
½ t. crushed red pepper flakes
½ t. garlic powder
½ t. onion powder
Sea salt and black pepper, to taste
6 c. chicken broth, preferably organic
½ c. heavy cream, tempered*
1 12-oz. bag frozen riced cauliflower
1 c. Italian blend cheese, shredded, divided
3 T. fresh parsley, finely chopped
*To prevent curdling, add a small of hot liquid from skillet to heavy cream before adding it to the soup.
Creamy Turkey Mushroom Soup Directions
Heat olive oil in a large skillet over medium-high heat. Add the onion and celery and sauté, stirring frequently, until the veggies are soft, approximately 4-5 minutes.
Add the mushrooms, ground turkey, Italian seasoning, red pepper flakes, garlic powder, and onion powder to the skillet. Season with salt and black pepper, to taste.
Cook, stirring frequently until the turkey is no longer pink and the mushrooms start to release their juices, approximately 5-7 minutes.
Reduce heat to medium and add chicken stock. Simmer for 2-3 minutes or until heated through.
Add a spoonful of the hot liquid to the heavy cream to temper it before adding it to the skillet, as well. Stir to combine and simmer for another 1-2 minutes.
Add frozen cauliflower rice and 1½ cups of the shredded cheese to skillet and stir to combine. Cook for 1-2 minutes, or until cauliflower is heated through and cheese is completely melted.
Taste and adjust 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!
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