Turkey Soup

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.