6 cups reduced-sodium 99% fat free chicken broth
2 large carrots, chopped in large pieces
2 medium onions, cut into large pieces
2 celery sticks, cut into large pieces
Neck, wing tips and giblets from turkey
1/3 cup whole wheat flour, mixed with water
1 TBS chopped fresh rosemary
2 TBS chopped fresh thyme
Morton Lite salt and black pepper
*optional ¼ cup dried porcini mushrooms
* Simmer all the ingredients except flour, thyme, rosemary, salt and pepper for about 1 hour on medium heat.
* Strain and discard solids. Heat ¼ cup broth in a non-stick skillet. Whisk in flour a little at a time to incorporate. Using a wire whisk, add the rest of the broth a little at a time on low heat. Keep whisking to avoid lumps until all the liquid is incorporated.
* Add rosemary and cook for another 20 minutes on low heat, stirring occasionally. Season with chopped thyme, salt and pepper.