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Creamy Mushroom Turkey Soup

While in Portland, Oregon a few weeks ago, my sisters and I checked out the Cultured Caveman Restaurant.  They proudly market themselves as a Paleo restaurant, and I can tell you it was amazing!  I didn’t have to worry about any hidden potentially toxic ingredients in the food they prepared and didn’t have to ask my usual restaurant 100 questions.  In fact at one point I started to ask whether there was soy in the chocolate chips in their cookies, but got a hand on my arm from my sister with a “it’s ok you can eat everything here…”

One of the items on the menu was creamy mushroom soup – it reminded me how much I miss it and love it!  So here’s my dairy-free, gluten-free version with some ground turkey added, just to round out the meal with a protein.



2 tbsp ghee 2 cups leeks 2 cloves garlic 5 oz shiitake 8 oz baby portobello 8 oz cremini 2 cups of chicken broth (divided) 2 tbsp arrowroot flour 1/2 cup dry white wine 1 tbsp thyme 1 tsp salt 1/2 tsp pepper 1 lb ground turkey thighs 1 can coconut milk 1/4 tsp nutmeg

1/4 cup minced fresh italian parsley (optional for garnish)


In a dutch oven, heat the 2 tbsp ghee and add the leeks and garlic. Cook over low heat for 10 minutes, then turn up the heat to med-high for 5 minues, stirring often, until the leeks begin to brown.

Slice the mushrooms and add them to the pot with 1/2 cup broth and cook for about 10 minutes, or until they are tender.

Add the arrowroot powder and cook for 1 minute.

Add the white wine and stir for another minute, scraping the bottom of the pot.

Add the remainder of the chicken broth, minced thyme leaves, salt, and pepper and bring to a boil. Reduce the heat and simmer for about 15 minutes.

In a skillet, sauté the ground turkey until it is cooked all the way through and just browned.

Once the mushrooms are tender, add to the dutch oven the coconut milk, nutmeg, turkey, and parsley (if desired) and simmer for 5 minutes. Serve.

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