Quench MagazineTurkey Soup | Soups | Quench Magazine

Ingredients

• 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