---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Turkey Soup
  Categories: Soups/stews, 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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