8 oz. uncooked wild rice (1 1/3 cup.)
1 3-1/2 pound fryer chicken, cut up
7 cup water
12 oz. sliced mushrooms
2 Tbsp cooking oil
1 cup chopped onion
1 cup chopped celery
2 Tbsp instant chicken bouillon granules*
3/4 tsp. white pepper
1/2 cup butter
3/4 cup all-purpose flour
4 cup milk
3/4 cup dry Sherry

*I used Superior Touch Chicken Base and it was heavenly.

Cook wild rice according to pkg. directions for 30 minutes; drain off liquid
and rinse thoroughly. Set partially cooked rice aside. In a large saucepan,
combine the chicken and water. Bring to boiling, reduce heat, and simmer for 40
minutes or until the chicken is tender. Remove chicken from broth and let stand
until cook enough to handle. Skim fat from broth. Strain and reserve broth.
Remove chicken meat from bones. Cut into bite-size pieces. In the same
saucepan, cook celery and onion in hot oil for 4-5 minutes; add mushrooms and
cover and cook for 5 to 10 minutes or until everything is tender, stirring now
and then. Remove from heat. Return broth to the saucepan. Add the partially
cooked wild rice to the chicken broth mixture. Stir in the bouillon granules
and white pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 15
minutes. In a large separate saucepan, melt the butter. Stir in flour until it
all clings together and is smooth. Add the milk all at once and stir and cook
until it’s bubbly and thick. Add some hot broth mixture to the white sauce
mixture and stir until smooth; return all to the broth mixture. Stir in the
chicken pieces and the Sherry.