1 1/3 c  (8 oz) uncooked wild rice
3 lb Broiler-fryer chicken,
-cut up
7 c  Water
12 oz Sliced mushrooms
2 tb Cooking oil
1 c  Chopped onion
1 c  Chopped celery
2 tb Instant chicken bouillon
-granules
3/4 ts White pepper
1/2 ts Salt
1/2 c  Butter
3/4 c  Flour
4 c  Milk
3/4 c  Dry white wine

Cook wild rice according to pkg. directions for 30 minutes; drain off
liquid and rinse. Set partially cooked rice aside.

In a large Dutch oven or stockpot, combine the chicken and water and bring
to boiling. Reduce heat, cover and simmer for 35 to 40 minutes or until
chicken is tender. Remove chicken from broth and let stand until cool
enough to handle. Skim fat from broth. Strain and reserve broth. Remove
chicken meat from bones. Cut into bite-size pieces.

In the same pot, cook mushrooms in hot oil for 4 to 5 minutes or until
tender.

Add onion and celery. Cover and cook for 5 to 10 minutes or until tender,
stirring once (Id probably do the onion and celery first, until
transluscent, and then add mushrooms and cover and cook). Remove from heat.
Return broth to the stock pot.

Add partially cooked wild rice to the chicken broth. Stir in the granules,
white pepper and salt. Bring to boiling and then reduce heat and simmer,
uncovered, for 15 minutes.

In a large saucepan, melt the butter and stir in the flour until smooth.
Add milk all at once. Cook and stir until bubbly. Stir into soup mixture.
Stir in the chicken pieces and wine, and heat through. Makes 8 servings.