Chicken Wild Rice Soup

Ingredients

* 2 quarts chicken broth

* 1/2 pound fresh mushrooms, chopped

* 1 cup finely chopped celery

* 1 cup shredded carrots

* 1/2 cup finely chopped onion

* 1 teaspoon chicken bouillon granules

* 1 teaspoon dried parsley flakes

* 1/4 teaspoon garlic powder

* 1/4 teaspoon dried thyme

* 1/4 cup butter, cubed

* 1/4 cup all-purpose flour

* 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

* 1/2 cup dry white wine or additional chicken broth

* 3 cups cooked wild rice

* 2 cups cubed cooked chicken

Directions

* In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

* In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through. Yield: 14 servings (3-1/2 quarts).