Ingredients

• 1 onion, chopped
  
• 1 carrot, chopped
  
• 1 stalk celery, chopped
  
• 2 tablespoons unsalted butter
  
• 1 tablespoon vegetable oil
  
• 1/4 cup all purpose flour
  
• 4 cups chicken stock
  
• 4 cups water
  
• 1 cup dry white wine
  
• 1 turkey carcass
  
• 2 sprigs of parsley
  
• 1/2 tablespoon thyme
  
• 1 bay leaf
  
• 6 peppercorns
  

  Directions

  Cook the 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 the surface, for about 1 1/2 hours. Strain soup into heated tureen, pressing hard on the solids. Serve or cool and store.