====== Cream of Chicken Soup ======
===== Ingredients =====
  * 3 sprigs parsley
  * 3 sprigs fresh thyme
  * 1 bay leaf
  * 4 tbl. unsalted butter
  * 1/2 medium Spanish onion, chopped
  * 1 stalks celery (with leaves), chopped
  * 2 medium carrots, chopped
  * 5 tbl. flour
  * 4 cups chicken broth, homemade or low-sodium canned
  * 1 1/2 cups cooked, diced chicken
  * 1/4 cup heavy cream
  * 1 1/4 tsp. dry sherry
  * 1 tsp. kosher salt
  * Freshly ground black pepper to taste
  * 1 tbl. chopped flat-leaf parsley
===== Procedure =====
  - Make a bouquet garni with parsley, thyme, and bay leaf. 
  - Melt the butter in a large soup pot over medium heat. Add the onion, celery, and carrots and cook, covered, stirring occasionally, until soft, about 12 minutes. 
  - Add the flour and cook stirring for 2 minutes more.
  - Pour in the stock and bring to a boil while whisking constantly. 
  - Lower the heat, add the bouquet garni and simmer for 15 minutes.
  - Stir in the chicken and bring to a boil. Remove from the heat.
  - Whisk the heavy cream, sherry, and salt into the soup and season with pepper to taste. 
  - Remove and discard the bouquet garni. 
  - Divide among soup bowls, sprinkle the top of each soup with the chopped parsley and serve immediately.