Turkey Mushroom Soup with Tarragon

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It may be the first week of spring, but it’s perfect soup weather!

Delicious, creamy, easy to make soup for busy days.






  • 1 lb. button mushrooms, thinly sliced
  • 2 tbsp. olive oil
  • 1 lb. ground Mixed JD Farms turkey (mix of thigh & breast meat)
  • ½  of a medium sized onion, chopped
  • 2 cloves of garlic, minced
  • 2 liters JD Farms turkey stock
  • ¼  cup butter
  • 2 cups whipping cream
  • 2 tbsp. dried tarragon
  • 2  tsp.  salt
  • Freshly cracked black pepper to taste

In a medium sized pot over medium high heat, add the olive oil & the turkey meat, stir while cooking, breaking up into pieces. Once the turkey is cooked through, but not browned, remove it from the pot & drain. Put the same empty pot back on the heat while the turkey is draining and melt the butter.  Add the mushrooms & onions, sauté until the onions are translucent & the mushrooms start to brown.  Add the garlic, stir to combine and add the turkey meat.  Add the turkey stock, cover and simmer 20 min.  Add the cream & the dried tarragon, stir to combine. Cook over medium heat stirring constantly until thickened and mixture comes to the boil. Reduce the heat, re-season with salt & pepper as required and serve immediately.

Thanks J D Specialty Turkey Store for sharing!

For more great turkey recipes:  http://jdfarms.ca/turkey-recipes/