TURKEY SOUP

Servings: 6
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

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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