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In a stockpot, combine water and vegetables. Bring to a boil and
reduce heat to low. Simmer until vegetables are tender. SEason
with curry powder, chicken bouillon and cayenne pepper. Add
meat.
Make a roux in a small saucepan. Melt butter and slowly add flour.
Stir constantly. Slowly add cream and continue to stir. Heat until
thickened, do not boil.
Add roux slowly to turkey and vegetables. Heat thoroughly. Salt
and pepper to taste. If it seems thick dilute with some chicken
broth.
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