Low-Carb Turkey, Mushroom, and Zucchini Noodle Soup

Ingredients

• 2 T olive oil, divided
• 1 medium onion, chopped
• 1 cup chopped celery
• 2 tsp. minced garlic
• 1 tsp. dried thyme
• 1 tsp. poultry seasoning
• 1 tsp. Spike Seasoning
• 4 cups vegetable stock, chicken stock, or turkey stock
• 4 cups quick mushroom stock
• 1-2 cups water
• 1 lb. lean ground turkey
• 1 lb. washed and thickly sliced Cremini mushrooms
• 1 large zucchini or 2 smaller ones
• Salt and fresh-ground black pepper to taste

Directions

1. If you’re using Telma Mushroom Soup and Seasoning Cubes, Better than Bouillon Mushroom Base, or another mushroom bouillon, follow the package amounts and stir it into very hot water to make a fast mushroom stock. If the cubes or base are being stubborn, warm the mixture briefly in the microwave or on the stove until dissolved. If you don’t have a mushroom base, use extra vegetable stock, chicken stock, or turkey stock instead, knowing the mushroom version will bring deeper flavor.
2. Cut the onion and celery into small dice. Warm 2 teaspoons olive oil in a large non-stick pan, then cook the onion and celery over medium heat until they begin to soften. Stir in the minced garlic, dried thyme, poultry seasoning, and Spike Seasoning, and cook for another 1-2 minutes.
3. Transfer the onion and celery mixture to a medium-sized soup pot. Add the vegetable stock, chicken stock, or turkey stock, along with the mushroom stock, or the extra stock you’re using in its place. Pour in 1 cup water and bring the soup to a gentle simmer over medium-low heat.
4. If you’re making the soup with ground turkey, add another 2 tsp. olive oil to the frying pan. Add the ground turkey, crumbling it as it goes into the pan, and cook over medium-high heat until it has begun to brown and the moisture in the pan has cooked off. An old-fashioned potato masher works nicely for breaking it up. Scrape the turkey into the soup pot and let everything keep simmering.
5. Rinse the Cremini mushrooms in a colander in the sink, then slice them about 1/2 inch thick. Add another 2 teaspoons olive oil to the frying pan, then cook the mushrooms over medium-high heat until they release their moisture and take on a little color.
6. Add the browned mushrooms to the soup pot. Swish about 1 cup water around the frying pan to catch the browned bits, then pour that into the pot too. Simmer the onions, celery, seasonings, stock, mushrooms, and ground turkey for about 30-45 minutes, until the broth has reduced slightly and the flavors have come together.
7. While the soup is simmering, make the zucchini noodles with your preferred method. A Spiralizer on the medium blade works well; cutting a slit lengthwise halfway through the zucchini keeps the strands shorter, and kitchen scissors can trim them further if needed.
8. Once the soup tastes well developed, stir in the zucchini noodles. Taste and decide whether it needs a little more water, then continue simmering over medium-low heat for another 10-20 minutes, depending on how tender you want the noodles.
9. Taste once more and season with salt and fresh-ground black pepper as needed. Serve hot.
10. To use leftover turkey instead of ground turkey, use at least 2-3 cup of diced leftover turkey. Add it at the same time as the zucchini noodles and keep the simmer gentle so the turkey stays in pieces rather than shredding into the soup.