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2 quarts chicken broth
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1/2 pound fresh mushrooms, chopped
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1 cup finely chopped celery
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1 cup shredded carrots
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1/2 cup finely chopped onion
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1 teaspoon chicken bouillon granules
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1 teaspoon dried parsley flakes
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1/4 teaspoon garlic powder
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1/4 teaspoon dried thyme
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1/4 cup butter, cubed
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1/4 cup all-purpose flour
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1/2 cup dry white wine or additional chicken broth
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3 cups cooked wild rice
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2 cups cubed cooked chicken
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