You need to have your chicken or turkey stock ready. This is how I made my turkey stock (which could also be made with chicken): Roast a pan full of turkey backs, turkey leg quarters or other pieces that have lots of collagen. Roast with onions, carrots and celery, a few sprigs of thyme & a heavy sprinkle of salt. Roast in a 350 degrees oven until golden brown. Then, scrape everything from the pan into a large stock pot. Cover the meat and vegetables with water. Bring to a mild simmer (don't boil hard) and then reduce heat and let the stock simmer on low heat for a few hours. Don't boil! If you do, you'll break down the collagen and your stock won't turn into jelly. After a few hours, strain the stock. Strain it several times with cheese cloth. Return it to the pot and simmer another hour or so. Let cool. Pour into a container and refrigerate. By the morning, you will have turkey jelly. A good stock should gel! This stuff is so flavorful -- it's like gold!

Okay, now that you have your amazing stock! Saute a chopped onion in some butter in a big Dutch oven. Add a few TBS. of flour and stir to make a blond roux. Now add the stock. I recommend starting by pouring in some canned liquid stock, and then adding chunks of your wonderful golden turkey jelly. You want about 4 cups or more of liquid in your Dutch oven if you're serving four people.

Let the flour taste cook out a bit over medium heat. Bring to a simmer. Add a TBS of sherry. Be judicious with the sherry - you don't want the soup to get too sweet.

Lower the heat and add as much cream or milk as you like. Stir. Don't let it boil!

Add chopped rotisserie chicken and frozen peas. Stir. Keep the soup on low heat and let it thicken.

Add salt and pepper to taste.

Serve yourself. Relax.