Name: Dairy-Free Cream of Mushroom Soup with Ground Turkey
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 3 Tbsp avocado oil (or ghee or butter); 1/2 cup yellow onion (finely chopped); 3 cloves garlic (minced); 8 ounces baby bella mushrooms (chopped); 1 lb ground turkey; 1/3 cup dry white wine (or sherry or marsala wine); 1 (15-oz) can full-fat coconut milk; 2 cups low-sodium chicken broth; 1 tsp dried parsley; 1 tsp dried oregano; 1 tsp sea salt (to taste); 2 Tbsp tapioca flour (or gluten-free flour blend)

Dairy-Free Cream of Mushroom Soup with Ground Turkey and herbs is an easy, comforting healthy soup recipe is clean and absolutely delicious! Plus, it is easy to adapt to make whole30, paleo, or keto. Recipe includes preparation instructions for stove top, Instant Pot and Crock Pot!

Dairy-Free Cream of Mushroom Soup with Ground Turkey - an easy, healthy whole30, paleo, keto, low-carb, delicious soup recipe. Post includes Instant Pot, stove top, and Crock Pot instructions

Silky, smooth, creamy, rich, flavorful cream of mushroom soup with ground turkey is sheer bliss for your taste buds and belly!

With minimal ingredients yet huge flavor, you’d never guess this soup didn’t require a load of time and effort to prepare.

You’re going to freak when you see how simple the ingredients is…Let’s talk details!

Ingredients for Dairy-Free Cream of Mushroom Soup:

Avocado Oil: Used for sautéing the vegetables and adding flavor to the soup. You can use your favorite cooking oil, or go for butter or ghee for even richer flavor.

Onion and Garlic: As is true with most recipes, onion and garlic add a great deal of flavor to the soup. If you love them, you can add even more than the recipe calls for.

Mushrooms: The headliner of the show! I use baby bella mushrooms, but you can easily use white button mushrooms too. Make the cooking process even easier by buying pre-chopped mushrooms.

Ground Turkey: Adding bulk and protein to the soup, I love adding ground turkey. You can easily replace it with 1 to 2 boneless skinless chicken breasts, ground beef, or ground chicken.

White Wine: A touch of white wine adds TREMENDOUS flavor to this soup! It gives it massive depth of flavor, and gives the whole experience a sultry little vibe. If you don’t cook with wine, you can skip it but I highly recommend it if you’re able to add it! Replace it with sherry or marsala wine if that’s what you have on hand.

Coconut Milk: Making this soup lusciously creamy, we use full-fat canned coconut milk instead of heavy cream. If you aren’t a fan of coconut milk, don’t freak out…you can’t taste it since there is so much flavor coming from the other ingredients. If you consume dairy, you can easily swap the coconut milk for half & half or heavy cream.

Chicken Broth: Adding flavor and liquid to the soup, I use chicken broth. You can go with bone broth or beef broth, or even replace it with a combo of water and bouillon.

Dried (or fresh) Herbs: This cream of mushroom soup tastes so nice with dried or fresh herbs.

Sea Salt: The simple addition of sea salt brings all the flavors together. If you ever think a recipe tastes bland, add small amounts of sea salt and re-taste before making a judgement..often whole food-based recipes just need some salt! That said, salt this soup to your personal taste!

Tapioca Flour: For thickness! Tapioca flour helps thicken the soup so that it has that silky, creamy almost chowder-like effect. If you eat wheat, you can replace it with a roux using regular all-purpose flour, or you can use a gluten-free flour blend

This simple healthy soup recipe can be made easily on the stove top, crock pot, or Instant Pot (see below for instructions).

Let’s make it!

How to Make Dairy-Free Cream of Mushroom Soup:

Heat the avocado in a large stock pot over medium-high and add the onion and garlic. Sauté, 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.

Slow Cooker Instructions:

Heat the avocado in a large non-stick skillet over medium-high and add the onion and garlic. Sauté, 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.

Add the remaining ingredients (except the tapioca flour) to the slow cooker and stir well. Cook on low heat for 4 to 6 hours or high heat for 2 to 4 hours.

If desired, stir in the tapioca flour 1 hour before the soup is finished.

Instant Pot Instructions:

Plug in your Instant Pot and press the Sauté button. Add the oil and allow the Instant Pot to heat up for a minute or two before adding the onion and garlic. Sauté, stirring occasionally, until onion has softened and begins turning translucent.

Stir in the sliced mushrooms and continue cooking until mushrooms begin turning golden-brown, about 3 to 5 minutes.

Push the onion and mushrooms off to one side of the Instant 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 or wooden cooking spoon to break it up into smaller pieces and stir everything well.

Add the remaining ingredients except for the tapioca flour to the Instant Pot and stir well. Press the Soup/Stew button (Manual works too) and set the time for 10 minutes. After the Instant Pot has run its course, allow it to naturally release (go into Keep Warm mode) for 10 minutes.

Manually release any remaining pressure using the quick release valve. Open the lid and stir well.

If adding, add the tapioca flour and press Sauté. Bring soup to a full boil and cook, stirring occasionally, until soup reaches desired thickness, about 5 to 8 minutes.

Serve and enjoy!

How to Make Whole30, Keto, Paleo Cream of Mushroom Soup:

The trick to making this soup Whole30, keto (low-carb) and paleo is omit the white wine. You can still use tapioca flour to thicken the soup if you are fine with a small amount of starch (carbohydrate).

Recipe Adaptations:

Add 3 to 4 slices chopped thick cut bacon and add at the same time you add the mushrooms.
If you consume dairy, use 1 cup of cream instead of the canned coconut milk, and add 1 more cup of chicken broth (for a total of 3 cups).
Use ghee or butter instead of avocado oil if desired.
Substitute any of your favorite ground meats for the turkey, or chop up one large boneless skinless chicken breast.
Add more vegetables! Carrots, celery, butternut squash, broccoli, and/or cauliflower are great options.
Incorporate ½ cup white or brown rice for a filling meal. If using brown rice, note that the soup will need to cook at a simmer until the rice is cooked through, about 35 to 45 minutes.

More Healthy Soup Recipes:

Enjoy!