Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Onion, chopped 4 c Water
1 ea Carrot, chopped 1 c Dry white wine
1 ea Stalk celery, chopped 1 ea Turkey carcass
2 T Unsalted butter 2 ea Sprigs of parsley
1 T Vegetable oil 1/2 t Thyme
1/4 c All purpose flour 1 ea Bay leaf
4 c Chicken stock 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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