Turkey Soup recipe

Ingredients:

Carcass of one turkey.
4 cups of chicken stock.
4 cups of water.
1 cup of dry white wine.
¼ cup of all-purpose flour.
6 peppercorns.
2 parsley sprigs.
1 celery stalk, chopped.
1 medium onion, chopped.
1 bay leaf.
1 carrot, chopped.
2 teaspoons of butter.
1 teaspoon of vegetable oil.
½ teaspoon of Thyme.

Directions:

Heat up the butter and vegetable oil over medium-high heat

Cook the celery, onion and carrot, stirring for about 10 minutes.

Add the flour and reduce to medium heat, cooking for 2 more minutes.

Stir in the chicken stock, water and dry white wine. Bring to a boil.

Add the turkey carcass broken in pieces, plus the peppercorns, parsley, bay leaf and thyme.

Simmer the soup, covered partially, skimming any froth as it comes up to the surface, for 90 minutes.

Once cooked, strain the soup, then either serve immediately or refrigerate if serving later.

Back to the Thanksgiving Recipes home page.

Data: