Directions:
- 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 it rises to surface, for about 1 1/2 hours.
- Strain soup into heated tureen, pressing hard on the solids.
- Serve or cool and store.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.63 Kcal (735 kJ) | ||
| Calories from fat | 69.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.76g | 12% | |
|---|---|---|---|
| Cholesterol | 14.98mg | 5% | |
| Sodium | 251.02mg | 10% | |
| Potassium | 291.94mg | 6% | |
| Total Carbs | 14.57g | 5% | |
| Sugars | 5.05g | 20% | |
| Dietary Fiber | 1.07g | 4% | |
| Protein | 5.78g | 12% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.1mg | 1% | |
| Calcium | 38.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 42.94 Kcal (180 kJ) | ||
| Calories from fat | 17.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.9g | 12% | |
|---|---|---|---|
| Cholesterol | 3.66mg | 5% | |
| Sodium | 61.38mg | 10% | |
| Potassium | 71.38mg | 6% | |
| Total Carbs | 3.56g | 5% | |
| Sugars | 1.23g | 20% | |
| Dietary Fiber | 0.26g | 4% | |
| Protein | 1.41g | 12% | |
| Vitamin C | 0.7mg | 5% | |
| Calcium | 9.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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