Ingredients

• 1 Pound unsalted butter
• 2 Cups diced sweet onion
• 3 Cups diced celery
• 1 Teaspoon minced fresh garlic
• 3 Cups all-purpose flour
• 3 Gallons cold water
• 8 Ounces turkey base
• 3 Pounds cooked turkey, diced
• 1 Quart cooked white rice
• 4 to 5 Tablespoons curry powder
• 2 Tablespoons salt
• 1 Tablespoon white pepper
• 1 Quart heavy cream

Directions

1. Melt butter in 5-gallon stock pot. Over medium heat, saute onions, celery and garlic until translucent. Blend in flour to make a roux.

2. In another large stock pot, bring water to a boil. Blend in turkey base and stir until well combined. Add roux mixture to boiling stock and whisk to combine. Reduce heat and simmer for 10-15 minutes.

3. Add cooked turkey, rice, curry powder, salt and pepper. Reduce heat to low and stir in cream. Heat gently, but do not boil.

4. Serve 8-fluid-ounce portions. Garnish as desired.

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