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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.
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.
Reduce heat a little and let it all simmer and reduce for at least 30 minutes or until it's reached desired thickness.
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.
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.
Remove from heat and let cool. Transfer to jars to store in fridge for up to 3 days.
Yields approximately 4-5 cups.