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 ...
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