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.