1 turkey carcass with some meat on the bones
1 tsp. celery seed
2 stalks celery, diced
1 carrot, diced
1 onion, diced
1 tbsp. butter
1/2 c. mushrooms
1 tsp. sage
1/2 c. slivered almonds
1 tsp. thyme
1 tsp. parsley flakes
3 whole cloves
1/2 tsp. pepper
1 bay leaf
1/8 tsp. mace
1 tsp. salt
1 c. cream
1/2 c. milk
2 cans chicken broth
2 tbsp. flour
2 tbsp. butter
1/4 c. sherry

Cook vegetables and spices in butter until tender, about 6 minutes. Add to chicken broth and turkey carcass; add salt and pepper. Cover and simmer on low heat or in a crock pot on low until turkey is falling off the bones, 1-2 hours. Remove the bones and the bay leaf. Add the almonds, cream, sherry, milk, flour and butter. Heat to serving temperature. Note: If you prefer you can heat the cream and milk and flour and butter together as you would make a white sauce, add the wine and then add to the soup. Serves at least 6.