Oriental Turkey Soup

1 1/4 l Chicken stock; (2 pints)
125 g Cooked turkey; cut into thin strips (4oz)
1 bn Salad onions; sliced diagonally
1 Red pepper de-seeded and sliced into thin strips
175 g Oyster mushrooms; roughly chopped (6oz)
75 g Bamboo shoots; (3oz)
2 Cm; (1 inch) piece fresh root ginger, finely grated
2 tb Dry sherry
2 tb Dark soy sauce
Salt and freshly ground black pepper
1 tb Freshly chopped coriander

Place the stock in a large saucepan and bring to the boil.

Add the turkey, salad onions and pepper, simmer for 2 minutes.

Stir in the mushrooms, bamboo shoots, ginger, sherry, soy sauce and simmer for 2 minutes.

Add the seasoning to taste and simmer for a further 1-2 minutes.

Serve immediately with the coriander and some sesame crab toasts.

NOTES : A delicious way to use up left over turkey, a real winter warmer.

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