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TURKEY SOUP

It's that time of year again...Turkey Time! Check out this delicious heart-warming recipe for using up some of the leftovers. Nothing goes to waste, not even the carcass! Goes great with home-made bread on a chilly November evening.

1 ea Onion, chopped
1 ea Carrot, chopped
1 ea Stalk celery, chopped
2 T Unsalted butter
1 T 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 t Thyme
1 ea Bay leaf
6 ea Peppercorns

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.


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