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Chicken Wild Rice Soup

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 or margarine
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

Printed from tasteofhome.com Jul 19, 2008

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Chicken Wild Rice Soup cont.

3 cups cooked wild rice
2 cups cubed cooked chicken

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.

Yield: 14 servings (3-1/2 quarts).