Chicken Wild Rice Soup

• 2 quarts chicken broth
• 1/2 lb fresh mushrooms, chopped
• 1 cup finely chopped celery
• 1 cup shredded carrot
• 1/2 cup finely chopped onion
• 1 teaspoon chicken bouillon granule
• 1 teaspoon dried parsley flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 cup butter or 1/4 cup margarine
• 1/4 cup all-purpose flour
• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
• 1/2 cup dry white wine or 1/2 cup additional chicken broth
• 3 cups cooked wild rice
• 2 cups cubed cooked chicken

1. In a large saucepan, combine the first nine ingredients.
2. Bring to a boil.
3. Reduce heat; cover and simmer for 30 minutes.
4. In a soup kettle or Dutch oven, melt butter.
5. Stir in flour until smooth.
6. Gradually whisk in broth mixture.
7. Bring to a boil; cook and stir for 2 minutes or until thickened.
8. Whisk in soup and wine or broth.
9. Add rice and chicken; heat through.

chicken broth, fresh mushrooms, celery, carrot, onion, chicken bouillon granule, parsley flakes, garlic, thyme, butter, flour, condensed cream, white wine, rice, chicken

Taken from www.food.com/recipe/chicken-wild-rice-soup-278793 (may not work)