Warning:  If you hate mushroom soup, you may just love this!  The mushrooms are actually meaty, firm and hearty instead of mushy in this stew. When I took this to a Bible study several years ago, one of the guys said, “It smells so good, but I hate mushroom soups.”  He gave it a try anyway, and WENT BACK for SECONDS!

The flavors in this soup are mouthwatering.  Whenever the aroma wafts through house, my daughter comes excitedly running because this is her absolute favorite soup!  My husband even gets excited when he walks in the door.  This is hands down one of his top three soup picks.

The only sad part about this soup is that there is never any leftovers!  

Ingredients for Turkey Mushroom Stew


I’ve broken the ingredient list into groups because this is the order in which the ingredients get added to the pot.  Usually, I try to chop up everything before hand, but sometimes, I have to work as the precious batch of ingredients cook.

  • 3 Tbsp coconut oil
  • 1 lb ground turkey
  • 1 tsp sea salt
  • 1/2 tsp ground pepper


  • 3/4 cup onion, chopped
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 Tbsp thyme


  • 3 Tbsp tomato paste
  • 3 Tbsp Worcestershire sauce
  • 4 carrots, sliced
  • 4 celery stalks, sliced
  • 1 lb mushrooms, chopped



The Turkey Mushroom Stew Recipe

The original recipe for this “Beef Stew” is found in a book called Maximized Living Nutrition Plans  by Dr. B.J. Hardick, Kimberly Roberto, and Dr. Ben Lerner.  This is a great book especially if you are trying to get into healthy eating and cooking.  It helps you prepare your mind and your pantry for the deliciousness of eating healthy.  (I used to believe that eating healthy meant that the food had to be bland, but I’ve since learned how we can make our taste buds dance with joy by eating healthy.)

I’ve changed the ingredients somewhat but the base, which is what makes this dish so delicious is the same.

1. Melt 2 tablespoons of coconut oil in the pot.  Add turkey, salt, and pepper and let it brown.

2. Remove turkey from the pot.

3. Add 1 tablespoon of coconut oil to the pot. Sauté onions, garlic, bay leaf, and thyme until translucent.

4. Add in the tomato paste and Worcestershire sauce and stir.

5. Stir in the carrots, celery, and mushrooms.  Make sure you coat all the veggies!

6. Mix the turkey back in, then add the broth and water. Reduce the heat, cover and let simmer for about 45-50 minutes.

Cooking Time: Depending on how rushed we are as a family, I have turned the heat up to medium and let it cook for 30 minutes. This also allows us to have crunchier veggies. (My husband is not a fan of smooshy veggies. I’ve noticed even with longer cooking times, the mushrooms still say buoyant while the carrots get a little softer.)  If you put it on lower heat and let it simmer longer the flavors are spectacular but it is still delicious even with less time.

Crock Pot:  You can use this as a crock pot recipe too.  Just put everything from step 3 on into the crock pot and set on low for several hours.

7. Enjoy!

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