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. 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 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 heat through.

You can add 2 cups of cheese filled tortellini and 1 cup of sliced,
parboiled carrots when you add the chicken.
It makes this great soup even better.