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1
Cook wild rice according to pkg.
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2
directions for 30 minutes; drain off liquid
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3
and rinse.
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4
Set partially cooked rice aside.
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5
In a large Dutch oven or stockpot, combine the chicken and water and bring to boiling.
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6
Reduce heat, cover and simmer for 35 to 40 minutes or until chicken is tender.
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7
Remove chicken from broth and let stand until cool enough to handle.
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8
Skim fat from broth.
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9
Strain and reserve broth.
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10
Remove chicken meat from bones.
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11
Cut into bite-size pieces.
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12
In the same pot, cook mushrooms in hot oil for 4 to 5 minutes or until tender.
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13
Add onion and celery.
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14
Cover and cook for 5 to 10 minutes or until tender, stirring once (I'd probably do the onion and celery first, until translucent, and then add mushrooms and cover and cook).
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15
Remove from heat.
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16
Return broth to the stock pot.
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17
Add partially cooked wild rice to the chicken broth.
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18
Stir in the granules, white pepper and salt.
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19
Bring to boiling and then reduce heat and simmer, uncovered, for 15 minutes.
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20
In a large saucepan, melt the butter and stir in the flour until smooth.
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21
Add milk all at once.
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22
Cook and stir until bubbly.
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23
Stir into soup mixture.
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24
Stir in the chicken pieces and wine, and heat through.
