Title: Turkey Soup
Categories: Soup Poultry
Yield: 6 Servings
| 1 | | Onion, chopped |
| 1 | | Stalk celery, chopped |
| 1 | tb | Vegetable oil |
| 4 | c | Chicken stock |
| 1 | c | Dry white wine |
| 2 | | Sprigs of parsley |
| 1 | | Bay leaf |
| 1 | | Carrot, chopped |
| 2 | tb | Unsalted butter |
| 1/4 | c | All purpose flour |
| 4 | c | Water |
| 1 | | Turkey carcass |
| 1/2 | ts | Thyme |
| 6 | | 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.