The Kitchen

Turkey and Onion Soup

A little hint of festivities... in a bowl 


Serves: 1 (200ml portion)

  • Spray oil or 1/2 tsp oil
  • 1/4 small onion, peeled and finely sliced
  • 2 small-medium mushrooms, halved and sliced
  • 50g cooked turkey pieces, torn into thin strips
  • 175ml skimmed milk
  • 1/4 tsp dried thyme
  • Salt and black pepper to taste


  1. Heat the oil in a small saucepan.
  2. Add the onion and mushrooms and cook until both are very soft. Stir regularly to ensure they do not burn or go overly brown. Add a touch of water to the pan if needed.
  3. Blend the turkey, in a separate container, with a tbsp or two of milk until it forms a smooth paste. 
  4. Add to the saucepan with the remaining milk and thyme. 
  5. Bring to the boil, then reduce the heat and simmer for about 5 minutes or until piping hot.
  6. Blend again until everything is completely smooth, (it should be thin enough to pass easily through a straw, although it is not recommended you use one. If this is not the case, add a little extra milk).
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