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.

Related recipes