10 cups broth (turkey stock or chicken broth)
1 1/2 teaspoons sage
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon salt
3/4 teaspoon black pepper
1 teaspoon garlic powder
1 bunch celery, cut into chunks
1 large onion, cut into large pieces
2 cans cream of chicken soup
1 1/2 cup milk
1 cup heavy whipping cream
1 1/4 cups flour
1 1/2 teaspoon sage
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon salt
3/4 teaspoon black pepper
1 teaspoon garlic powder

Bring broth to boil with spices, celery and onion. Lower heat and cook another 40 minutes till onion and celery are softened. Strain broth to remove vegetables. Return to saucepan and stir in soup. Mix milk, cream and flour together, whisking till no lumps remain. Stir into broth mixture along with spices and cook over medium heat, stirring frequently till thickened.