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TURKEY SOUP

Category:    Soups, Poultry
Yield: 6 servings
 
      1 ea Onion, chopped                      1 ea Carrot, chopped
      1 ea 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 ea Turkey carcass
      2 ea Sprigs of parsley                 1/2 ts Thyme
      1 ea Bay leaf                            6 ea 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 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.
 

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