Cream of Chicken with Wild Rice Soup

*This is a labor of love to make but it is worth it on a cold winter evening!

1 1/3 c. wild rice
1 (3 lb.) whole chicken cut into pieces
7 c. water
1 c. chopped celery (I omit)
1 c. onion (can get by on 1/2 c.)
2 T. vegetable oil
1 c. fresh mushrooms
2 T. chicken bouillon
3/4 tsp. white pepper (black ok too)
1/2 tsp. salt
1/2 c. butter
3/4 c. flour
4 c. milk
3/4 c. white wine

Cook wild rice according to package directions, but remove from heat approx. 15 min. before done. Drain excess liquid and set aside. In stockpot over high heat, combine chicken and water. Bring to boil and reduce heat to low. Simmer 40 min. or until chicken cooled and tender. Remove chicken from pot and allow to cool. Remove meat from bones, cut into bite size pieces and reserve. Discard fat and bones.
In stock pot over medium heat, saute celery and onion in oil for five minutes. Add mushrooms and cover. Cook 5-10 minutes stirring occassionally until everything is tender. Return broth to stock pot and add partially cooked wild rice. Stir in bouillon, pepper, and salt. Simmer uncovered for 15 min.
Meanwhile melt butter in medium saucepan over medium heat. Stir in flour until smooth. Whisk in milk and continue cooking until mixture is thick and bubbly. Add some broth into milk mixture. Pour cream mixture into stockpot and mix in reserved chicken meat and white wine. Allow to heat.