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Turkey soup

Yield: 6 Servings

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

Instructions:

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.

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