Turkey soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Onion, chopped |
| 1 | each | Carrot, chopped |
| 1 | each | Stalk celery, chopped |
| 2 | tablespoons | Unsalted butter |
| 1 | tablespoon | Vegetable oil |
| ¼ | cup | All purpose flour |
| 4 | cups | Chicken stock |
| 4 | cups | Water |
| 1 | cup | Dry white wine |
| 1 | each | Turkey carcass |
| 2 | eaches | Sprigs of parsley |
| ½ | teaspoon | Thyme |
| 1 | each | Bay leaf |
| 6 | eaches | Peppercorns |
Directions
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 1½ hours. Strain soup into heated tureen, pressing hard on the solids. Serve or cool and store.