Course : Chowders
Serves: 1
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2 tablespoons rendered bacon fat
2 medium leek -- white part only, finely chopped
2 medium carrots -- diced
2 medium potatoes -- peeled and diced
1/2 cups red sweet pepper -- diced
1 pound skinless boneless turkey -- cooked, diced
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 tablespoons arrowroot
1 cup 1% lowfat milk
1/4 teaspoon salt and pepper -- to taste

Preparation / Directions:

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)


Nutritional Information:

500 Calories (kcal); 2g Total Fat; (2% calories from fat); 55g Protein; 106g Carbohydrate; 0mg Cholesterol; 2105mg Sodium

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