Wash, stem, trim and slice mushrooms.
Pull meat from 1/2 the chicken carcass, tear or chop into bite sized pieces. Keep the other half for another use.
Wash and slice leek and celery, peel and chop carrot, and mince garlic. Chop dill and set aside.
Measure out the wine, stock and cream so everything is ready.
In a large pot or Dutch oven heat up the olive oil or butter over medium heat. Add mushrooms, leek, carrot, celery and garlic. Saute, stirring occasionally for 10 minutes or until the mushrooms are cooked through and vegetables are soft.
Add white wine and chicken. Stir and cook 1 more minute. Add chicken stock and bring to a boil. Reduce heat and simmer for 15 minutes.
Take off the heat, stir in the cream and dill. Taste and add salt and pepper as desired.