Slow-Cooker Turkey & Mushroom Soup With Ginger & Kombu



    • 2 lbs turkey tenderloin (or leftover thanksgiving turkey)
    • 1 tsp salt
    • 1 tsp [aflink u=""]granulated garlic[/aflink]
    • 1 tsp [aflink u=""]ground ginger[/aflink]
    • 1/2 tsp pepper
    • 1 onion, peeled and chopped
    • 4 cloves of garlic, peeled and pressed
    • 1 bunch of celery, chopped
    • 1 8oz pack of crimini mushrooms
    • 1 8oz pack of specialty stir-fry mushrooms such as enoki, oyster or clamshells (if you can't find these just add in another pack of crimini mushrooms)
    • 1/3 cup chopped scallions
    • 1/2 bunch of cilantro, chopped
    • 1/2 cup [aflink u=""]coconut aminos[/aflink] (you can sub in [aflink u=""]tamari[/aflink] if you don't have coconut aminos on hand, or simply use soy sauce if you're NOT gluten intolerant)
    • 6-7 cups beef broth (or other broth of your choice: chicken, turkey or beef all work well. It's even better if you [aflink u=""]make it from scratch[/aflink])
    • 1 piece of [aflink u=""]kombu[/aflink]

    To Garnish

    • Lime wedges
    • Chopped scallions
    • Cilantro
    • Sriracha


    1. If you are using turkey tenderloin, use the salt, garlic, pepper and ginger to spice them up on all sides. If you are using leftover thanksgiving turkey feel free to skip this step. I do however recommend that you add the ginger to the pot no matter what. It helps develop the flavor we are going for.
    2. Place your meat into the slow cooker with the rest of the ingredients listed. Give it a stir and put on the lid. Cook on low for six hours or until the turkey is tender and the broth is rich. Once everything is cooked through, taste again and season as needed.
    3. Serve and garnish with a little fresh lime juice, fresh herbs, fresh scallions and sriracha. Enjoy!


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