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1
*I used Superior Touch Chicken Base and it was heavenly.
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2
Cook wild rice according to package directions for 30 minutes; drain off liquid and rinse thoroughly.
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3
Set partially cooked rice aside. In a large saucepan, combine the chicken and water.
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4
Bring to boiling, reduce heat, and simmer for 40 minutes or until the chicken is tender.
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5
Remove chicken from broth and let stand until cook enough to handle. Skim fat from broth.
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6
Strain and reserve broth.
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7
Remove chicken meat from bones.
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8
Cut into bite-size pieces.
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9
In the same saucepan, cook celery and onion in hot oil for 4-5 minutes; add mushrooms and cover and cook for 5 to 10 minutes or until everything is tender, stirring now and then.
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10
Remove from heat. Return broth to the saucepan.
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11
Add the partially cooked wild rice to the chicken broth mixture. Stir in the bouillon granules and white pepper.
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12
Bring to boiling.
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13
Reduce heat and simmer, uncovered, for 15 minutes.
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14
In a large separate saucepan, melt the butter.
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15
Stir in flour until it all clings together and is smooth.
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16
Add the milk all at once and stir and cook until it's bubbly and thick.
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17
Add some hot broth mixture to the white sauce mixture and stir until smooth; return all to the broth mixture. Stir in the chicken pieces and the Sherry.
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18
Heat through.
