Chicken Wild Rice Soup - cooking recipe

Ingredients

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

Preparation

In a large saucepan, combine the first nine ingredients.
Bring to a boil.
Reduce heat; cover and simmer for 30 minutes.
In a soup kettle or 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 or broth.
Add rice and chicken; heat through.