*  Exported from  MasterCook  *

                         Leftover Turkey Chowder

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chowder

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   Rendered bacon fat
   2      large         Leeks, white part -- finely
                         -- chopped
   2                    Carrots -- peeled & diced
   2                    Stalks celery -- peeled
   2                    Potatoes -- peeled & diced
     1/2  cup           Sweet red pepper -- diced
   2      cups          Turkey; cooked -- diced
   2      cups          Mushrooms -- sliced
   1      teaspoon      Dried thyme
     1/2  teaspoon      Ground sage
     1/2  teaspoon      Crumbled rosemary
   1                    Bay leaf
   1      quart         Turkey or chicken broth
                        Salt -- pepper
   1      tablespoon    Cornstarch
   1      cup           Cold milk

Heat fat in large soup pot set over medium heat. Add leeks, carrots, celery,
 potatoes, red pepper and turkey and cook until vegetables are tender.
Add mushrooms, thyme, sage, rosemary and bay leaf.
Cook and stir until mushrooms are tender.
Add broth. Season to taste with salt and pepper and simmer 20 minutes
 Remove bay leaf. Dissolve cornstarch in milk and stir into soup. Bring to boil.
Remove from heat and serve.

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