Low-Carb Turkey, Mushroom, and Zucchini Noodle Soup

Directions

If you have Telma Mushroom Soup and Seasoning Cubes, Better than Bouillon Mushroom Base, or another type of mushroom bouillon cubes, use the amount recommended on the package and mix with very hot water to make quick mushroom stock, microwaving or cooking for a little bit if the mushroom cubes or base doesn’t dissolve easily. Chop the onion and celery into small pieces. Heat 2 teaspoons olive oil in a large non-stick pan and saute the chopped onion and celery over medium heat until they’re starting to soften. Add the minced garlic, dried thyme, poultry seasoning, and Spike Seasoning  and cook another 1-2 minutes. Put the partly cooked onion-celery mixture into a medium-sized soup pot, add the vegetable stock, chicken stock, or turkey stock, and the mushroom stock , plus 1 cup water and let the soup start to simmer on medium-low heat. If you’re using ground turkey, heat another 2 tsp. olive oil in the frying pan, add the ground turkey, breaking it apart as you put it in the pan, and cook over medium-high heat until the turkey is starting to brown and all the liquid has evaporated. Add the ground turkey to the soup pot and continue to simmer. Wash the Cremini mushrooms in a colander placed in the sink, then cut the mushrooms into slices about 1/2 inch thick. Heat another 2 teaspoons of olive oil in the frying pan, add the mushrooms, and cook over medium-high heat until the mushrooms have given up their liquid and slightly browned. Add browned mushrooms to the soup pot, then rinse out the frying pan with about 1 cup water and add that to the pot. Let the mixture of onions, celery, spices, stock, mushrooms, and ground turkey simmer about 30-45 minutes, until the soup has slightly reduced and the flavors are well blended. While the soup simmers, make the zucchini noodles using your preferred method. on the medium blade, cutting a slit lengthwise halfway through the zucchini so the noodles would be in short pieces. Then we used kitchen scissors to cut the noodles into shorter pieces. ) After soup has simmered enough that it has good flavor, add the zucchini noodles . Taste to see if you need to add a little more water, then simmer soup another 10-20 minutes more over medium-low heat, depending on how soft you prefer the noodles. Taste again and add salt and fresh-ground black pepper as desired. Serve hot. Use at least 2-3 cup of diced leftover turkey. Add turkey when you add the zucchini noodles and simmer the soup gently so the turkey doesn't shred apart as it cooks in the soup.