1/2 lb. cooked turkey meat
1 oz. butter
1 sm. onion, grated
2 slices bacon
1 chicken stock cube
1 pt. water
1/4 pt. cream
1 tbsp. chopped parsley

Remove skin from turkey and cut into neat pieces. Melt butter; fry onion and bacon. Add stock cube and water; bring to boil and simmer for 10 minutes. Remove bacon and chop finely. Put to one side.

Add turkey and bring back to boil. Skim off excess fat; add cream and stir gently. Do not boil. Pour soup into bowls. Sprinkle with bacon bits and chopped parsley. Serve with French bread.