1 tablespoon olive oil
1 10-ounce package Crimean or other cultivated exotic mushrooms, sliced
1 medium size onion, chopped
6 cups turkey broth
4 cups cut up cooked turkey(3/4 inch pieces)
1 pound small red potatoes, quartered
4 teaspoons chopped fresh dill or 1 teaspoon dillweed
1/2 teaspoon salt, if desired(depending upon saltiness of broth)
1/4 teaspoon ground black pepper
1 cup half and half
2 tablespoons all purpose flour
3 tablespoons packaged unseasoned bread crumbs
18(3/4 pounds) 17x12 inch sheets fresh Fillo Factory Fillo(strudel) leaves
6 tablespoon butter, melted
1 large egg, lightly beaten

In 5 quart saucepot, heat oil over medium heat. Add mushrooms and onion; sautè until golden. Add broth, turkey, potatoes, 1 teaspoon fresh dill or 1/4 teaspoon dillweed, salt, if desired, and pepper; cover and cook 15 minutes or until potatoes are just tender.

Meanwhile, in measuring cup, combine half and half and flour until smooth. Stir into broth mixture and cook, stirring, until chowder thickens; cook 5 minutes longer. Remove chowder from heat.

Heat oven to 400°F. In small bowl, combine bread crumbs and 2 teaspoons of remaining fresh dill or 1/2 teaspoon dillweed. Place fillo between 2 sheets of waxed paper, then cover with waxed paper. Remove 1 sheet of fillo, lay on a clean, flat surface, and brush completely with butter; sprinkle with some of the crumb mixture. Repeat with 4 more sheets fillo. Top with 1 more sheet fillo; brush with butter; don't sprinkle with crumb mixture.

Using one of six 1 1/2 to 2 cup oven proof soup bowls as a cutting guide, invert bowl onto stacked fillo. With sharp knife, cut a round from stacked fillo 3/4 inch larger then the top of the bowl. Set bowl aside. Cut an X in the center of the round. Repeat to cut another round. Remove scraps; cover with waxed paper and damp towel and set aside. Repeat process to make 2 more stacks with remaining fillo, butter, and crumb mixture; cut out 4 more rounds.

Divide chowder among the 6 bowls; sprinkle with remaining 1 teaspoon fresh dill or 1/4 teaspoon dillweed. Brush rims of bowl with egg. Place a stacked fillo round on type of each bowl. With scissors, make 10 evenly spaced 1/2-inch deep cuts around edge of each fillo round. Brush cut fillo edge with egg, using brush to press fillo down onto fillo. With scissors, cut fillo scraps into strips 1 inch longer than diameter of bowl and twist or cut fillo scraps into 2 inch squares and pinch in center. Use egg to stick twisted strips or pinched squares onto top of fillo.

Place bowls on 2 rimmed baking sheet. Bake chowder 5 to 8 minutes or until fillo crust is golden brown. Serve chowder immediately.

Courtesy of Country Living