Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 2 cloves garlic, minced
- 1 pound mixed mushrooms (e.g., cremini, shiitake, oyster), sliced or roughly chopped
- 8 ounces button mushrooms, finely chopped (for texture)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1/2 teaspoon dried rosemary, crushed (or 1 teaspoon fresh, minced)
- Salt and freshly ground black pepper to taste
- 4 cups chicken or turkey broth (ensure gluten-free)
- 1.5 – 2 cups cooked turkey, shredded or diced (leftover Thanksgiving turkey works perfectly!)
- 1 cup heavy cream
- 4 ounces cream cheese, softened and cut into cubes
- 1 teaspoon xanthan gum (optional, for extra thickness if desired)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 tablespoon fresh chives, chopped (for garnish, optional)
- A squeeze of fresh lemon juice (optional, to brighten flavors)
Instructions
- Sauté Aromatics and Mushrooms:
- In a large Dutch oven or heavy-bottomed pot, melt the butter with olive oil over medium heat.
- Add the chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
- Add the minced garlic, dried thyme, and dried rosemary. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- Increase the heat slightly to medium-high. Add all the mushrooms (both the mixed variety and the finely chopped button mushrooms). Cook, stirring occasionally, until the mushrooms release their liquid and then begin to brown, about 10-15 minutes. This browning step is crucial for developing a deep, umami flavor. Don’t overcrowd the pan; if necessary, brown the mushrooms in batches. Season generously with salt and pepper.
- Deglaze and Build the Broth:
- Pour in about 1/2 cup of the chicken or turkey broth and scrape up any browned bits from the bottom of the pot with a wooden spoon. This process, called deglazing, adds immense flavor.
- Add the remaining broth to the pot. Bring the mixture to a gentle simmer.
- Simmer and Blend (Optional):
- Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes to allow the flavors to meld together.
- If you prefer a smoother soup, you can now partially blend it. Use an immersion blender directly in the pot to blend about one-third to one-half of the soup, leaving some chunky bits for texture. Alternatively, carefully transfer a portion of the soup to a regular blender (ensure the lid is vented and cover with a towel), blend until smooth, and then return it to the pot. Be cautious when blending hot liquids. If you prefer a fully chunky soup, skip this step.
- Add Turkey and Creaminess:
- Stir in the cooked, shredded, or diced turkey.
- In a small bowl, whisk together the heavy cream and the xanthan gum (if using) until smooth. This prevents the xanthan gum from clumping when added to the hot soup.
- Gradually stir the cream mixture into the simmering soup.
- Add the softened cream cheese cubes to the soup, stirring gently until they melt completely and the soup becomes creamy and slightly thickened.
- Final Seasoning and Serve:
- Continue to simmer for another 5-10 minutes, allowing the soup to thicken slightly more and the flavors to fully incorporate. Do not let it come to a rolling boil after adding the cream.
- Taste the soup and adjust seasoning with salt and pepper as needed. A small squeeze of fresh lemon juice at this stage can brighten the overall flavor profile wonderfully.
- Ladle the hot Keto Gluten-Free Mushroom Soup with Turkey into bowls. Garnish with fresh chopped parsley and chives, if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 400-480
- Fat: 30-38g
- Carbohydrates: 8-10g
- Protein: 25-30g