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[Obesity Discussion]

TURKEY AND MUSHROOM CHOWDER

Servings: 8
Prep time: 0:20:00
Bake/Cook time: 1:20:00

Calories: 204
Fat: 10 grams
Protein: 16 grams
Carbohydrates: 13 grams
Fiber: 3 grams
Net Carbs: 10 grams
Bones from one roast turkey
4 cups lower sodium chicken broth
3 cups water
12 ounces mushrooms (any combination button, crimini and
shiitake), sliced
1 small onion, chopped
2 stalks celery, chopped
1 garlic clove, chopped
1/2 cup quick-cooking barley
2 cups diced, cooked turkey meat
3/4 cup heavy cream
2 tablespoons coarsely chopped parsley leaves (optional)
Salt and pepper
1. In a soup pot, combine bones, broth and water. Bring to
a boil, lower heat and simmer for 30 minutes. Strain,
discard bones and return broth to the pot.
2. Bring broth back to a boil and add mushrooms, onion,
celery, garlic and barley. Adjust heat and simmer for 20
minutes.
3. Transfer 2 cups of the soup to a blender. Holding down
the lid tightly, blend until smooth. Return to the pot. Stir
in turkey meat and cream and cook until just heated
through. Stir in parsley and salt and pepper to taste and
serve.
The bones from a roast turkey give this soup extra flavor, but
theyre not necessary: You can skip step 1 and just reduce the
amount of water from 3 to 2 cups. Those on Induction or OWL
can enjoy this recipe by simply leaving out the barley.

Atkins - Turkey and Mushroom Chowder

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