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.