Cream of Chicken Soup

I was making chicken stock yesterday while watching the thrilling end of the Masters.  It was a cool and rainy day and will probably be the last of the cooler temps until next fall, so it was an opportunity to stock up my freezer with a fresh batch to get me through the heat of summer.  I usually save chicken carcasses in my freezer until I have 3 lbs to make my stock.  I was short so I added a package of chicken wings.  They work fine and contribute a good bit of gelatin to the stock plus I can pick through the wings after straining for the tender bits of meat. So it wasn't by accident that I could whip up a fine pot of chicken veloute' since I also had a bit of heavy cream in the refrigerator. Of course, you can use commercial stock, but homemade does make a difference in flavor.  Add a dash of sherry and you've got a very delicious thing.

1/2 cup finely diced celery
1/2 cup finely diced carrot
3/4 cup finely diced onion
2 tbls unsalted butter
2 tbls flour
1 qt chicken stock
2 cups minced chicken
1 sprig thyme, 1 sprig parsley tied together with butchers twine
1 bay leaf
1/4 cup heavy cream
1 tbls dry sherry

Melt the butter in a medium dutch oven over medium heat. Add the diced vegetables and cook stirring frequently for 5 minutes. The onion should be translucent; do not allow the vegetables to brown. Season with a generous pinch of salt and pepper. Add the flour and blend with the mirepoix and cook for another minute.  Add the herb bundle and bay leaf,then add the stock 1 cup at a time, stirring constantly.  Bring the mixture to a boil, then reduce heat to low.  Add the chicken.  Add salt to taste.  My homemade stock is unsalted to I add 1 tbls. Kosher salt.  Simmer for 10 mins.  Remove the herb bundle and bay leaf.  Add the cream and sherry. Adjust seasoning.  Return to simmer and serve.  Garnish with chopper parsley.