Oh. My. God. I have been cooking ever since I was about 5 years old. I am now 28 and I have made a lot of great food in my life so far. But I've got to hand it to you Chow for giving me one of the best if not THE BEST soup recipe that I have ever made. I made it to the letter but I substituted Wondra flour for the regular flour and just sprinkled enough in until I thought it would get thick enough (to do this though, you must know how to make a good white sauce to gauge how much four will thicken how much liquid you've got), you only need about 1/3 a cup of flour if that. I used turkey drumsticks for the meat, boiling them beforehand to make a wonderful homemade turkey stock that I used in the soup (which I added salt & pepper to taste), they are also a very cheap cut of meat (I got 7 large drumsticks for $4.50 at Fred Myers). Other than those two things I followed the recipe to the letter and had one of the most richest, tastiest, velvety, filling winter hardy soups that I have ever had the pleasure of eating. Bravo Chow, Bravo.