Turkey Mushroom Soup with Tarragon

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.

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