Spicyturkeykaleandmushroomsoup Recipes

SPICY TURKEY, KALE, AND MUSHROOM SOUP

Steps:

• Crumble the ground turkey into a medium bowl. Add the paprika, red pepper flakes, chili powder, salt, pepper, cumin, oregano, coriander and cloves; mix well. Stir in the vinegar and 1 tablespoon of water; cover and refrigerate for at least 1 hour, up to overnight.
• Place a large pot over medium heat. Add the remaining 1 tablespoon of water, onions, and garlic. Sauté until the onions begin to soften, about 4 minutes. Turn the heat to medium-high and add the turkey mixture and mushrooms. Cook, stirring often, until the turkey is browned, about 8 minutes. Add the broth and bring to a boil. Add the kale. Reduce the heat to a simmer, cover, and continue to cook until the kale is tender (about 10 minutes), and serve.

CHICKEN AND MUSHROOM SOUP

Steps:

• 1. Simmer all ingredients except the chicken in a stockpot for 10 minutes.2. Add the chicken cubes and simmer for 6 to 8 minutes more. Serve with additional soy sauce if desired (but be aware that this will raise the sodium level of the soup!).EXCHANGES1 Vegetable11 Lean MeatNUTRITION FACTSCalories 74 Calories from Fat 19Total Fat 2 grams Saturated Fat 1 gramCholesterol 24 milligramsSodium 159 milligramsTotal Carbohydrate 2 grams Dietary Fiber 0 grams Sugars 1 gramProtein 10 grams

TURKEY MUSHROOM STEW

Steps:

• Heat the oil in a skillet over medium heat, and cook the turkey until evenly browned. Season with garlic powder, Italian seasoning, and pepper. Drain, and transfer turkey to a large pot.
• Mix the crushed tomatoes with liquid, whole tomatoes with liquid, kidney beans, and hot sauce into the pot. Stir in the green bell pepper, onion, and mushrooms. Bring the mixture to a boil, reduce heat to low, and season to taste with garlic powder, Italian seasoning, and pepper. Continue cooking 1 hour, stirring occasionally, or to desired consistency. If the stew is too thick, mix in some water.

EASY TURKEY & MUSHROOM SOUP

Steps:

• In a large saucepan cook the mushrooms, carrot, celery and onion in the margarine/butter until crisp-tender. Add 4.5 cups of water, the buillon, and 1/8 teaspoon pepper.
• Bring to a boil and stir in the pasta. After returning to a boil, reduce heat and simmer uncovered for 5-8 minutes. You want the pasta to be still a little firm. Add the turkey, parsley and thyme. EAT! Yummy!

TURKEY SCALOPPINE WITH MUSHROOOMS

Steps:

• Heat 2 tablespoons butter in heavy large skillet over medium heat. Add mushrooms, thyme and lemon juice. Season with salt and pepper. Sauté until mushrooms are golden brown, about 6 minutes. Add Marsala and boil 3 minutes. Add broth and reduce by 1/2, about 12 minutes. Remove and set aside.
• Heat 2 tablespoons butter in heavy large skillet over medium heat. Dredge turkey in flour; tap off excess. Add turkey to skillet and cook until just cooked through, about 2 minutes per side. Transfer to plates and keep warm.
• Place sauce back on heat. Bring to simmer and whisk in remaining 2 tablespoons butter. Season to taste with salt and pepper. Pour sauce over turkey. Sprinkle with chives and serve.