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Curried Cream of Turkey Soup

Source: National Turkey Federation
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  3-1/2 gallons
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
Curried Cream of Turkey Soup Recipe at
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.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 02/11/2009
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