1    Onion, chopped
1    Carrot, chopped
1    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    Turkey carcass
2    Sprigs of parsley
1/2 ts Thyme
1    Bay leaf
6    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.