Turkey and Onion Soup

A little hint of festivities... in a bowl 

Serves: 1 (200ml portion)
 
Ingredients
 

• 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

 
Method
 

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).