6 (7 1/2") Sourdough Sub Rolls

2 c. Carrots, chopped

2 T. Butter, melted

2 Large Baking Potatoes, peeled and chopped

1 Large Onion, chopped

2 c. Water

2 (10 3/4 oz.) cans Cream of Mushroom Soup

1 (12 oz.) can Evaporated Milk

2 Bay Leaves

2 tsp. Dried Thyme

1 (10 oz.) package Frozen Green Peas

1 c. Parmesan Cheese

Using a serrated knife, hollow out the center of each loaf to form a 3/4 inch thick shell. Place hollow loaves on a baking sheet. Bake at 350 degrees for 15 minutes. Cook carrots in butter in a Dutch oven over medium-high heat, stirring constantly, for 4 - 5 minutes. Add potatoes and next six ingredients. Bring mixture to a boil; cover, reduce heat and simmer for 30 minutes or until vegetables are tender. Stir in turkey, peas, and cheese. Simmer uncovered an additional 5 minutes. Remove and discard bay leaves. To serve, ladle stew into individual bread bowls. Tear off pieces of bread bowl to dip in stew and eat.