1. Melt butter in medium sauce pan. Over medium heat, sauté onions, celery and garlic until translucent. Blend in flour to make a roux.
2. In large stock pot, bring broth or stock to a boil. Add roux mixture to boiling stock and whisk to combine. Reduce heat and simmer for 10-15 min.
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. Garnish as desired.
Recipe kindly provided by Chef/Owner Bruce Klug of Klug's Creekside Inn in Cedarburg, WI.