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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
  • 1Turkey carcass
  • 2 Sprigs of parsley
  • 1/2 tsp. Thyme
  • 1 Bay leaf
  • 6Peppercorns


  1. 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.
  2. Add flour and cook over moderate heat, stirring for 2 minutes. Stir in stock, 4 cups water and wine. Bring to a boil.
  3. Add turkey carcass broken in pieces, parsley, thyme, bay leaf and peppercorns.
  4. Simmer soup, partially covered, skimming any froth as it rises to surface, for about 1 1/2 hours.
  5. Strain soup into heated tureen, pressing hard on the solids.
  6. Serve or cool and store.

Turkey Recipes



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