Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons rendered bacon fat
2 leek -- white part only,
finely chopped
2 carrots -- diced
2 potatoes -- peeled and diced
1/2 cups red sweet pepper -- diced
1 pound skinless boneless turkey -- cooked, diced
(about 2 cups)
2 cups sliced fresh mushrooms
1 teaspoon dried thyme
1/2 teaspoon ground sage
1/2 teaspoon crumbled rosemary
1 whole bay leaf
1 quart fat-free chicken broth
1 tablespoon arrowroot
1 cup 1% lowfat milk
salt and pepper -- to taste |
Preparation:
Heat bacon fat in a large soup pot set over medium heat. Add leeks, carrots, celery, potato, red bell pepper, and turkey meat. Cook until vegetables are tender.
Add mushrooms, thyme, sage, rosemary and bay leaf. Cook until mushrooms are tender.
Add chicken broth. Season with salt and pepper and simmer 20 minutes. Remove and discard bay leaf. Disolve arrowroot in milk and stir into soup. Bring to boil. Remove from heat and serve.
5 servings (6 Cups) |
