Summarize the following:
Add cup (113 g) of unsalted butter to a large stock pot. Heat it on medium until the butter melts completely, which should take about 3 minutes. When the butter is melted, add 1 chopped medium onion, 2 stalks of chopped celery, and 3 medium carrots that have been peeled and chopped to the pot. Cover it, and allow the veggies to cook until they're tender, which should take about 12 minutes. Stir the vegetables occasionally as they're heating to ensure that they cook evenly. When the vegetables are tender, add cup (64 g) plus 1 tablespoon (8 g) of flour to the pot. Stir well with a wooden spoon to mix it in, and allow the mixture to cook for another 2 minutes. Add 7 cups (1.6 l) of chicken broth to the pot. Allow the mixture to come to a boil, stirring it constantly. It should take approximately 5 to 7 minutes to reach a boil. You can use homemade or store-bought broth. If you use store-bought, opt for a low-sodium variety. You'll need 3 sprigs of parsley, 3 sprigs of fresh thyme, and a bay leaf to flavor the soup. Create a bundle with them, and use a piece of kitchen twine to secure them together before adding them to the pot. After you've added the herbs, reduce the heat to medium-low. Cover the mixture, and allow it to simmer, stirring it occasionally. When the mixture has finished simmering, mix in 2 cup (385 g) of cooked, diced chicken. Raise the heat to medium-high again, and return the mixture to a boil, which should take about 5 minutes. You can shred the chicken if you prefer. Once the mixture comes to a boil again, take the pot off the heat. Add cup (118 g) of heavy cream, 2 teaspoons (10 ml) of dry sherry, 1 tablespoon (18 g) of kosher salt, and some freshly ground black pepper to taste to the pot. Stir well with a wooden spoon to ensure that all of the ingredients are combined. Use a spoon to lift the bundle of parsley, thyme, and the bay leaf out of the soup and discard it. Ladle the soup into 4 to 6 bowls. Use 2 tablespoons (2 g) of chopped flat-leaf parsley to garnish the bowls of soup. Serve the soup immediately while it's still hot.

summary: Melt the butter. Cook the vegetables in the butter until they're soft. Mix in the flour and cook for another couple of minutes. Stir in the broth and bring the mixture to a boil. Tie the herbs together with kitchen twine and add them to the pot. Simmer the mixture for 15 minutes. Add the chicken and bring the mixture to a boil again. Mix in the cream, sherry, salt, and pepper with the pot off the heat. Remove the herb bundle and spoon the soup into bowls. Garnish the bowls with parsley and enjoy.

Summarize the following:
Use cup (60 mL) of bleach for every gallon (3.8 L) of water. Stir with an old spoon you can dedicate just to laundry purposes. Use chlorine bleach if the item is white and non-chlorine bleach (sometimes called oxygen bleach) if the item has color. You can also use regular chlorine bleach on a colored garment if you're trying to lighten the color of the entire item. If you're just pre-soaking the material to remove stains before washing, only leave it in the solution for about 5 minutes. You can add a few minutes to that time if you're working with really tough stains. If you're attempting to lighten the color of the fabric, leave it in chlorine bleach for up to 10 minutes. While wearing gloves to protect your skin, rinse the item under the faucet until you've removed as much bleach as possible. Keep the faucet running as you slowly pour out the bleach solution so that it can be diluted even more as you dispose of it. Unless you're going to throw the item into a washing machine immediately, you'll need to stop the bleaching action from continuing. Create a solution that's equal parts water and hydrogen peroxide in a different bucket or in a stoppered sink. Let the item soak for about five minutes before rinsing again. Launder the item however you would normally, but if you've chosen to skip the neutralizing step, do not toss this item into the wash with dark colors. You will likely get bleach onto something else that you didn't mean to. Wash it separately or with whites.

summary: Pour in the bleach. Soak the cotton item in the bleach solution. Rinse the item with cool water. Neutralize it with hydrogen peroxide. Wash normally.

Summarize the following:
The wicketkeeper is the centerpiece of the fielding team. Make sure you keep ahead with the over rate, especially when you are playing T20 cricket where time is more of an issue. T20 cricket is a variety in which each side only gets 1 innings of 20 overs. Matches typically last only about 3 hours. Use your anticipation, concentration, and catching technique to stop runs when the bowler unintentionally makes a wild or wide delivery. Work together to prevent as many runs as you can and get your team in the lead. Try to make the batter feel that even if the bowler delivers a poor throw, you will always be there to catch it. That way, they are more likely to swing for every delivery and make a mistake that lets you get them out. The slips are the fielders behind the batsman on the offside of the field who are there to catch any balls beyond your reach. Decide if you need 2 or 3 slips, then help position them far enough away that you have room to dive and move but close enough that they will catch balls you cannot reach. This will take some practice to get the hang of, but once you know what your limitations are you will be able to help the slip fielders get into the perfect alignment to provide the extra coverage you need. Don't let anything get you down, not even a dropped catch. Fielders mostly take after the wicketkeeper's reactions, so it's very important to always keep up your energy levels and cheer the team on. This is especially important when your team is under pressure. As the center of the fielding team, you can influence everyone's performance by staying positive and offering encouragement.
summary: Set the tempo for the fielding on your team. Work together with the bowler to prevent runs. Help align the slip fielders on your team. Encourage your teammates.