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Turkey Soup


1  Onion, chopped
1  Carrot, chopped
1  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  Turkey carcass
2  Sprigs of parsley
1/2 ts Thyme
1  Bay lf
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 it rises to surface, for about 1 1/2 hours.

Strain soup into heated tureen, pressing hard on the solids. Serve or cool and store.

Turkey Recipes



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