Ingredients:
(1) 2 quarts chicken broth
(2) 1/2 pounds fresh mushrooms, chopped
(3) 1 cup (2-3 sticks) finely chopped celery
(4) 1 cup (1 large) shredded carrots
(5) 1/2 cup (1/2 of a large onion) finely chopped onion
(6) 1 tsp chicken bouillon granules
(7) 1 tsp dried parsley flakes
(8) 1/4 tsp garlic powder
(9) 1/4 tsp dried thyme
(10) 1/4 cup butter or margarine
(11) 1/4 cup all purpose flour
(12) 1 can (10 oz) condensed cream of mushroom soup, undiluted
(13) 1/2 white wine or additional chicken broth
(14) 1 ½ cups un-cooked wild rice
(15) 2 cups cubed cooked chicken
Directions:
In a large saucepan, combine the first 9 ingredients.
Bring to boil. Reduce heat; cover & simmer for 30 minutes.
In a soup kettle, melt butter. Stir in flour until smooth.
Gradually whisk in broth mixture.
Bring to boil; cover & stir for 2 minutes.
Whisk in condensed cream of mushroom soup and wine or broth.
Add rice and Chicken; heat through.