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) |