Yield: 3-1/2 Gallons Establishment: Restaurant   Ethnicity: Indian   Meal Type: Soup, Stew, Chili   Preparation Method: Simmer   Product Type: Cooked Turkey, Pulled Turkey

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

Melt butter in 5-gallon stock pot. Over medium heat, saute onions, celery and garlic until translucent. Blend in flour to make a roux. 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. Add cooked turkey, rice, curry powder, salt and pepper. Reduce heat to low and stir in cream. Heat gently, but do not boil. Serve 8-fluid-ounce portions. Garnish as desired.

Chef: Chef/Owner Bruce Klug Restaurant: Klug's Creekside Inn Location: Cedarburg, WI