Chicken Wild Rice Soup

This is a wonderful soup. Pair it with some good bread for a delicious, quick meal.

• Ready In: 50 mins
• Serves: 12

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 3/4ounce) 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

Directions

1. In a large saucepan, combine the first nine ingredients.
2. Bring to a boil.
3. Reduce heat; cover and simmer for 30 minutes.
4. In a soup kettle or Dutch oven, melt butter.
5. Stir in flour until smooth.
6. Gradually whisk in broth mixture.
7. Bring to a boil; cook and stir for 2 minutes or until thickened.
8. Whisk in soup and wine or broth.
9. Add rice and chicken; heat through.