Chicken and Wild Rice Soup

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Nb persons: 0
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2 quarts	chicken broth
1/2 lb	fresh mushrooms, chopped
1 cup	finely chopped celery,, (about 2 stalks)
1 cup	shredded carrots,, (about 1 med)
1/2 cup	finely chopped onion,, (about half of a small)
1 tsp	chicken bouillon granules
1 tsp	dried parsley flakes
1/4 tsp	garlic powder
1/4 tsp	dried thyme
1/4 cup	butter, cubed
1/4 cup	all-purpose flour
1 can (10-3/4 oz)	condensed cream of mushroom soup, undiluted
1/2 cup	dry white wine or additional chicken broth
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 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. Add rice and chicken; heat through.

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