Strain the stock through a colander. In a saucepan, add some olive oil and fry the diced bacon, stirring continuously. Next add the garlic, onions, celery, leeks and carrot and let everything sweat down. Add the diced potatoes, bay leaves and thyme and cook for 5-10 minutes. Stir occasionally to coat the vegetables with the olive oil. Next ladle in the turkey stock and add a large teaspoon of tomato puree and the tinned tomatoes. Let everything cook for another 10 minutes, then add the sliced mushrooms, diced turkey and vermicelli. Now cook until the pasta is soft. When ready, ladle the soup into a serving bowl and serve with a grating of parmesan cheese on top. Garnish with parsley and chives.
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|Serving Size: 1 Serving (6762g)|
|Recipe Makes: 1|
|Calories from Fat: 761 (30%)|
|Amt Per Serving||% DV|
|Total Fat 84.5g||113 %|
|Saturated Fat 26.5g||132 %|
|Monounsaturated Fat 36.8g|
|Polyunsanturated Fat 12g|
|Cholesterol 138.4mg||43 %|
|Sodium 3810.5mg||131 %|
|Potassium 8591.7mg||226 %|
|Total Carbohydrate 364.9g||107 %|
|Dietary Fiber 46.7g||187 %|
|Sugars, other 318.2g|
|Protein 85.4g||122 %|
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Calories per serving: 2522
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