| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Soups, Poultry |
6 |
Servings |
INGREDIENTS
| 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 leaf |
| 6 |
|
Peppercorns |
INSTRUCTIONS
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 1 1/2 hours. Strain
soup into heated tureen, pressing hard on the solids. Serve or cool and
store.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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