Turn leftover turkey into a hot and hearty bowl of soup, and take the chill off a cold autumn or winter's day.

Turkey Soup

1 onion, chopped
1 carrot, peeled and chopped
1 celery rib, chopped
2 tablespoons butter
1 tablespoon vegetable oil
1/4 cup all-purpose flour
4 cups chicken broth
4 cups water
1 cup dry white wine
2 cups chopped cooked turkey
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon thyme
1 bay leaf
6 peppercorns

1. In a deep kettle, cook chopped onion, chopped carrot and chopped celery rib in butter and oil, stirring for 7 to 10 minutes, or until browned.
2. Add flour and cook over moderate heat, stirring for 2 minutes. Stir in chicken broth, water, and white wine. Bring to a boil. Add chopped turkey, chopped parsley, thyme, bay leaf, and peppercorns.
3. Simmer, partially covered, skimming the surface, for about 1 1/2 hours. Remove the peppercorns and bay leaf before serving.

Makes 6 servings.