Thanksgiving is over. You likely have eaten turkey for dinner 2 meals in a row. What are you going to do with all that turkey!? Time for turkey soup! This soup is a delicious and healthy way to use up the rest of your bird!
If you are fighting a cold this soup will hit the spot! It just makes you feel good! Many of the ingredients in there will help you fight off illness, but I’d like to highlight some of the immunity boosting benefits of mushrooms. The turkey soup calls for both mushrooms and mushroom broth. Since mushrooms have some of the same pathogens as humans, they’ve developed defense mechanisms against some of the same bacteria and viruses we battle with. Many antibiotics, including penicillin, are derived from mushrooms. Mushrooms really are a superfood!
- 2 Tbsp Olive or Coconut Oil
- 2 Cups Chopped Carrots
- 11/2 Cups Sliced Mushrooms
- 2 Cups Chopped Celery
- 1 Cup Chopped Onion
- 2 Cups Chopped Red, Purple, and White Potatoes
- 4 Cloves Garlic, Minced
- 8 Cups Turkey Broth
- Leftover Turkey Meat (about 2-3 cups of it)
- 1 Tsp Celery Seeds
- 1 Tsp Dried Organic Oregano
- 2 Tsp Parsley Chopped
- Sea Salt and Pepper to Taste
You can easily make your own turkey broth with the carcass. Simply cook my Chicken Broth recipe, but substitute turkey. You can also take off the meat that you’d like to use for the soup, then boil the carcass in salted water for 2-3 hours. Periodically skim the fat off of the top of the liquid. Or you can just buy the broth but it won’t be nearly as nutritious.
Heat the olive or coconut oil over medium heat in a large non-stick pot. Add the carrots, mushrooms, onions, celery, and potatoes and sprinkle them with sea salt. Cook, until they start to turn brown on the edges. The potatoes do not need to be soft yet, because you’ll also cook them in the broth. Add the garlic for the last 2 minutes of sautéing.
Add the remaining ingredients and bring to a boil. Reduce the heat to bring your turkey soup down to a simmer. Cook, covered, until the potatoes are soft, about 20 minutes. Enjoy!