1 lb. turkey wings
2 qt. water
1 tsp. salt
1 med. onion, sliced
2 stalks celery, sliced
1 bay leaf
4-6 whole peppercorns
2 tbsp. minced parsley
2 tbsp. butter
4 tbsp. all-purpose flour
2-3 tbsp. lemon juice
1 pkg. (10 oz.) frozen carrots
1 pkg. (10 oz.) frozen peas
1/4 c. whipping cream

1. Rinse turkey wings. Place in heavy pan with water and salt. Add onion, celery, bay leaf, peppercorns and parsley. Bring to boil over high heat. Reduce heat. Cover and simmer 1-1 1/2 hours or until meat is tender.

2. Cool slightly. Strain broth. Remove meat. Skin and bone the wings but leave meat in large pieces. Discard skin and bones. Set meat aside.

3. Melt butter in same pan. Stir in flour. Cook 2-3 minutes. Slowly add broth, stirring. Add lemon juice and frozen carrots. Cover and simmer for about 5-7 minutes.

4. Add peas and reserved meat. Simmer 2-3 minutes. Pour in cream. Heat through. Taste and correct seasoning. Serve immediately.

Good served with: Sour dough bread and pumpkin pie for dessert. Makes 4 servings.