A recipe from the Farm Journal’s Freezing and Canning Cookbook, pg 124. I lowered the sour cream from 2 cups to 2 Tablespoons…feel free to use the full 2 cups if you live on a Farm!
1 cup sliced ONION
1/4 cup sliced CARROTS
1/4 cup sliced CELERY
1 APPLE, pared, cored, sliced
1 clove GARLIC, minced
1/4 cup BUTTER
1/3 cup FLOUR
2 1/2 tsp CURRY POWDER
1/4 tsp ground GINGER
1/4 tsp ground MACE (or 1/8 tsp NUTMEG)
1/4 tsp PEPPER
2 cups CHICKEN BROTH
1 (4oz) can MUSHROOMS
3 cups cubed cooked TURKEY (or chicken)
2-3 Tb dairy SOUR CREAM
Condiments: chopped onion, raisins, chopped green pepper, chopped tomato, chopped hard boiled egg, coconut, chutney
1. Sauté onion, carrots, celery, apple and garlic in melted butter.
2. Slowly blend in flour, curry powder, ginger, mace, and pepper. Gradually add chicken broth and undrained mushrooms. Cook over medium heat, stirring constantly, until it comes to a boil. Simmer 5 minutes.
3. stir in turkey. Heat well to blend flavors. Stir in sour cream, heat two minutes.
4. Serve over rice with condiments.