From: Chef/owner Bruce Klug, Klug's Creekside Inn, Cedarburg, WI. Yield: 3½ gallons.
1 lb. unsalted butter
2 cups diced sweet onion
3 cups diced celery
1 tsp. minced fresh garlic
3 cups all-purpose flour
3 gallons cold water
8 oz. turkey base
3 lb. cooked turkey, diced
1 qt. cooked white rice
4-5 Tbsp. curry powder
2 Tbsp. salt
1 Tbsp. white pepper
1 qt. 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 fl.oz. portions. Garnish as desired.