Step 1

Remove as much meat as possible from the chicken. Place water and chicken carcass in a medium to large sized stock pot. Let simmer for at least 1 hour, but up to 3-4 is best. Using a large spoon, break down the bird in the pot after it softens up from simmering.

Step 2

When stock is completed, strain through a fine mesh strainer and return the stock to the pan. Add additional water if your stock has substantially cooked down. Bring the water level up to almost its original level. Add onion, celery, chicken better than bouillon, sage, wild rice, carrots and mushrooms into the pot. Let simmer, stirring frequently, over medium-low heat.

Step 3

While the soup is simmering, melt butter in small saute pan. Add flour and whisk. Let cook, stirring frequently, until golden brown.

Step 4

Slowly add to simmering soup while stirring. Let simmer for 10 minutes over low heat. Add the heavy cream and stir until combined.