Chicken Wild Rice Soup

From:  Taste of Homes...

2 quarts chicken broth
1/2 lb fresh mushrooms, chopped
1 cup finely sliced celery
1 cup shredded carrots
1/2 cup finely chopped onion
1t chicken bouillon granules
1t dried parsley flakes
1/4 t garlic powder
1/4 t dried thyme

1.4 cup butter
1/4 cup flour
1 can condensed cream of chicken or mushroom soup, undiluted
1/2 cup additional chicken broth
3 cups cooked wild rice
2 cups cooked, shredded chicken

In a large saucepan combine the first nine ingredients.  Bring to a boil. Reduce heat; cover and simmer for 30 minutes.  In a soup kettle or 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 additional broth.  Add rice and chicken; heat through. Yields 3 1/2 quarts