Step 1

Create a roux by melting 4 tablespoons of butter on medium low in a medium sized pot. Add flour slowly, stirring constantly to create a roux.

Step 2

Once all of the flour and butter is mixed together and lightly browned, slowly add cream and milk, stirring constantly. Add salt, pepper, and sage.

Step 3

Reduce heat a little and let it all simmer and reduce for at least 30 minutes or until it's reached desired thickness.

Step 4

Meanwhile, in a large sauté pan with melt the other 2 tablespoons of butter on medium heat and add the mushrooms. Sauté until almost all the moisture is cooked off.

Step 5

Add soup to the mushrooms in sauté pan and mix well. Slowly add chicken stock and mix well until combined. Continue to cook and reduce for another 10-15 minutes until desired thickness is reached.

Step 6

Remove from heat and let cool. Transfer to jars to store in fridge for up to 3 days.

Step 7

Yields approximately 4-5 cups.