This warming turkey mushroom soup recipe is perfect for slow cooking. It can be served as a comforting weeknight meal or for special gatherings. The soup is made with ground turkey, mushrooms, carrots, beef broth, and cream of mushroom soup. This delicious Turkey Mushroom Soup recipe makes an easy dinner that takes about 4 hours and 15 minutes to prepare and serves up to 8 people.

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Recipe Ingredients

• 1/2 pound (225 g) of ground turkey
• 1/2 tsp of garlic powder
• 1/2 tsp of onion powder
• 1/2 tsp of black pepper
• 1/4 cup (60 ml) of egg substitute
• 1 tbsp of olive oil
• 1 cup (130 g) of sliced carrots
• 1/2 tsp of crushed garlic
• 2 cups (140 g) of sliced mushrooms
• 2 cups (475 ml) of beef broth
• 10 oz (280 g) of cream of mushroom soup
• 2 tbsp (32 g) of tomato paste

How To Make Slow Cooker Turkey Mushroom Soup

1. Prepare the Meatballs: In a small bowl, combine the ground turkey, garlic powder, onion powder, and black pepper. Add 1/4 cup of egg substitute and stir until the mixture is well combined. Shape the mixture into small meatballs.
2. Brown the Meatballs: Heat 1 tbsp of olive oil in a skillet over medium heat. Add the meatballs to the skillet and cook until browned on all sides. Once browned, drain any excess oil.
3. Transfer to Slow Cooker: Place the browned meatballs into the slow cooker. Add 1 cup of sliced carrots, 1/2 tsp of crushed garlic, and 2 cups of sliced mushrooms on top.
4. Add Liquids and Seasonings: Pour in 2 cups of beef broth and 10 oz of cream of mushroom soup. Stir in 2 tbsp of tomato paste, mixing gently to incorporate all ingredients.
5. Cook and Serve: Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Serve hot and garnish with Parmesan cheese and parsley if desired.

Recipe Tips

• For extra flavor, sauté the mushrooms with a pinch of salt and black pepper before adding them to the slow cooker. This brings out a deeper, more complex mushroom taste.
• Replace ground turkey with ground chicken or lean beef for a different flavor profile. Each meat option brings a unique texture and taste to the soup.
• Add a dash of smoked paprika to the soup for a slight smoky depth. This adds a warm, earthy flavor that pairs well with the creaminess of the mushroom base.
• If you prefer a thicker consistency, mix 1 tbsp of cornstarch with 2 tbsp of water and stir into the soup 30 minutes before it’s done cooking.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Easy Cream of Mushroom Soup
• Slow Cooker Spring Minestrone With Pesto Parmesan
• Slow Cooker Hot and Sour Soup