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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 onion, chopped |
1 carrot, chopped |
1 stalk celery, chopped |
2 tablespoons unsalted butter |
1 tablespoon vegetable oil |
1/4 cup all-purpose flour |
4 cups chicken stock |
4 cups water |
1 cup dry white wine |
1 turkey carcass |
2 sprigs parsley |
1/2 teaspoon thyme |
1 bay leaf |
6 peppercorns |
Directions:
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.
3. Stir in stock, 4 cups water and wine.
4. Bring to a boil.
5. Add turkey carcass broken in pieces, parsley, thyme, bay leaf and peppercorns.
6. Simmer soup, partially covered, skimming any froth as it rises to surface, for about 1 1/2 hours.
7. Strain soup into heated tureen, pressing hard on the solids.
8. Serve or cool and store.
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