Soup with turkey and mushrooms

This soup with turkey and mushrooms – and easy, thanks to thyme, very flavorful dish. Cashew nut paste gives it a highlight. Preparing such a soup will not be difficult. Everything is clear and simple.

Ingredients (for a 2.5 L saucepan):

Turkey drumstick – 1 pc. (small size)
Champignons – 300 gr.
Carrots – 1 pc.
Onions – 1 pc.
Potatoes – 2 pcs.
Cashew nuts – 150 gr.
Dried thyme – 1-1.5 tbs.
Peppercorns – 2 pcs.
Ground black pepper
Salt

Cooking process

1 Put a small turkey drumstick in a saucepan, fill it with water, bring to a boil and cook for 1.2 hours. Do not forget to periodically skim off the foam. I first remove the skin from the lower leg, then the soup turns out to be completely low-fat.

2 While the broth is cooking, finely chop the onion and cut the carrots into strips.

Put the onion in a preheated pan with vegetable oil and fry it until transparent (about 5 minutes). Add carrots and fry for another 10 minutes.

3 Thoroughly wash and cut the mushrooms. Add them to the pan to the vegetables, stir and fry for 10 minutes.

4 Take out the turkey from the cooked broth. Cut it into strips and put it in the pan. Mix well and simmer everything together for another 5 minutes.

Sprinkle everything with dried thyme and stir. Shift the contents of the pan into a saucepan with the broth. Put whole peeled potatoes and peppercorns there. Cook until the potatoes are ready (approximately 20-25 minutes).

5 Pour cashew nuts into a blender and grind them. Add boiled potatoes and a few spoons of broth to them. Grind everything until you get a homogeneous soft creamy consistency.

Add the resulting mass to the soup (you can also replace it with heavy cream). With her, it becomes more tender and creamy. This paste is a great alternative for people who don’t consume dairy products.