In a stockpot, melt the butter, add the sliced mushrooms and sauté until the mushrooms are tender. Deglaze the pot with the white wine, reduce, then add the cream, water and chicken base and stir. Bring the soup up to a medium boil, and add the slurry mixture slowly while stirring

Turn the heat down to a low simmer and cook for another 15 minutes, occasionally stirring; season to taste