|Boiling water||1⁄2 Cup (8 tbs)|
|Butter/Poultry fat||3 Tablespoon|
|Chopped celery||3⁄4 Cup (12 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Mushrooms||4 , finely chopped|
|Curry powder||3 Tablespoon (Or As Per Taste)|
|Flour||1⁄4 Cup (4 tbs)|
|Tomato paste||1 Tablespoon|
|Turkey broth||2 Cup (32 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
|Cubed cooked turkey||3 Cup (48 tbs)|
Place the raisins in a bowl and cover with boiling water.
Let stand three minutes.
Heat the butter in a dutch oven or kettle and cook the celery, onion, garlic and mushrooms until the vegetables are tender.
With a wooden spoon, stir in the curry powder, flour and tomato paste until well blended.
Meanwhile, bring the broth to a boil and add it all at once to the kettle, stirring with a wire whisk.
Cook the mixture forty-five minutes and pass through a food mill or sieve.
Stir in the heavy cream.
Season to taste with salt and pepper.
Add the turkey and raisins and bring to a boil.