To Make Broth: 

The soup has a base of chicken broth.  You can buy it, but it is super easy to make.  Anytime I roast a chicken for dinner (or turkey or duck), I save the bones to make broth.

Put the chicken bones, cartilage, skin, pieces, organs and anything else left from the bird into a pot.  Add 2-3 carrots (or a handful of carrot sticks), 2 stalks of celery, 2 onions, 4 cloves of garlic, and seasonings. Chop the veggies into large pieces (crush the garlic) and toss them in the pot (peels and all).  Cover it all with water (start with 1 1/2 gallons – it will cook down).  Season the broth with celery salt, Lawry’s seasoned salt, pink sea salt, and pepper (to taste).  Add a couple of tablespoons of apple cider vinegar and bring it to a simmer.   

Once it starts bubbling, turn the heat down and let it simmer for 4 or more hours.  Cook until it has reduced by half (You will have 3 quarts of broth when it is finished).  Strain the broth.  Debone the chicken meat from the bones and dice up the carrots and reserve for the soup.  

To Make the Soup:

Wash and slice the mushrooms.  Then peel and dice up an onion.  

Toss 3 tablespoons of butter, diced onion, sliced mushrooms and 1/4 cup white wine to a large pot.  Cook until mushrooms are tender.  Stir in the flour.  Add the diced chicken and carrots.  Pour in 3 quarts of chicken broth and cook this over medium heat on the stove-top until it thickens.  Taste the soup and add salt & pepper if needed.  

Before serving pour in the heavy cream.  Top with parsley (if desired).