Turkey Soup Recipe

• 1 Turkey carcass
• 4 Cups chicken stock
• 1/4 Cup all-purpose flour
• 1 Onion, chopped
• 1 Carrot, chopped
• 1 Stalk celery, chopped
• 4 Cups water
• 1 Cup dry white wine
• 2 tbsp Unsalted butter
• 1 tbsp Vegetable oil
• 2 Sprigs parsley
• 1/2 tsp Thyme
• 1 Bay leaf
• 6 Peppercorns

• Cook onion, celery and carrot in butter and oil over moderately high flame, for about 7 to 10 minutes or till vegetables are golden, keep stirring.
• Add flour and cook on moderate heat, stirring for about 2 minutes.
• Stir in stock, wine and water.
• Bring it to a boil.
• Now add turkey carcass broken in pieces, parsley, bay leaf, thyme and peppercorns.
• Simmer soup, partially covered, skimming any froth as it rises to the surface, for 1-1/2 hours.
• Strain the soup into heated tureen and pressing hard on the solids.
• Turkey soup is ready.