wild rice according to pkg. directions for 30 minutes;
drain off liquid and rinse thoroughly. Set partially
cooked rice aside.
large saucepan, combine the chicken and water. Bring to
boiling, reduce heat, and simmer for 40 minutes or until
the chicken is tender.
chicken from broth and let stand until cool enough to
fat from broth. Strain and reserve broth.
chicken meat from bones. Cut into bite-size pieces.
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.
broth to the saucepan.
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
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
the chicken pieces and the Sherry.
Makes 8 servings