Turkey Soup
Yield
6 servingsPrep
30 minCook
90 minReady
120 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
chopped |
|
| 1 | each |
carrots
chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | tablespoon |
vegetable oil
|
|
| ¼ | cup |
all-purpose flour
|
|
| 4 | cups |
chicken broth
|
|
| 4 | cups |
water
|
|
| 1 | cup |
white wine
dry |
*
|
| 1 | each |
turkey carcass
|
* |
| 2 | each |
parsley sprigs
|
*
|
| ½ | teaspoon |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
| 6 | each |
peppercorns
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
chopped |
|
| 1 | each |
carrots
chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 3E+1 | ml |
butter, unsalted
|
|
| 15 | ml |
vegetable oil
|
|
| 59 | ml |
all-purpose flour
|
|
| 946 | ml |
chicken broth
|
|
| 946 | ml |
water
|
|
| 237 | ml |
white wine
dry |
*
|
| 1 | each |
turkey carcass
|
* |
| 2 | each |
parsley sprigs
|
*
|
| 2.5 | ml |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
| 6 | each |
peppercorns
|
*
|
Directions
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 it rises to surface, for about 1½ hours.
Strain soup into heated tureen, pressing hard on the solids.
Serve or cool and store.
