Ingredients
1 ea Onion, chopped
1 ea Carrot, chopped
1 ea Stalk celery, chopped
2 tb Unsalted butter
1 tb Vegetable oil
1/4 c All purpose flour
4 c Chicken stock
4 c Water
1 c Dry white wine
1 ea Turkey carcass
2 ea Sprigs of parsley
1/2 ts Thyme
1 ea Bay leaf
6 ea Peppercorns
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Cook onion, carrot and celery in the butter
and oil over moderately high
heat, stirring for 7 to 10 minutes or until vegetables are golden.
Add
flour and cook over moderate heat, stirring for 2 minutes. Stir
in stock,
4 cups water and wine. Bring to a boil. Add turkey carcass broken
in
pieces, parsley, thyme, bay leaf and peppercorns. Simmer soup,
partially
covered, skimming any froth as ti rises to surface, for about
1 1/2 hours.
Strain soup into heated tureen, pressing hard on the solids.
Serve or
cool and store.
Serves 6
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