Chicken Wild Rice Soup

(Courtesy of Taste of Home)

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

Directions:
In a large saucepan, combine the first 9 ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 30 minutes.

In a 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.