FOOD FOR THE BODY

Winter Turkey Chowder (Adapted from http://www.kitcheparade.com/)

Serves: 8

Points: 5

3 T. butter
3 large onions, chopped
1 lb fresh mushrooms, caps broken into pieces, stems chopped (see TIPS)
1 tsp sugar (optional but encourages browning)
1 – 2 large Yukon gold potatoes, skins on
4 c. turkey or chicken stock
4 c. evaporated 2% milk
1 lb. cooked, chopped turkey
1 tablespoon dried oregano
1 teaspoon fresh rosemary, chopped

torn spinach leaves, optional (if you add 1 c. of spinach leaves, you can subtract one point!)

In a large pot or Dutch oven, melt butter on medium. Add onion, toss to coat. Stirring occasionally, cook until onions are deep gold in color, about 90 minutes. Remove from pot, add mushrooms and sugar. Stirring occasionally, let cook til deep brown in color, about 30 minutes.
Meanwhile, separately cook potatoes in salted water. Drain, peel if desired, cut into large chunks. Meanwhile, separately warm all remaining ingredients on low heat, not allowing to boil.
In the large pot, combine cooked mushrooms, cooked onions, cooked potatoes and warm milk mixture. Cover and gently cook on medium low heat for 1 – 2 hours, stirring occasionally, not allowing to boil.