Wild Rice-Chicken Soup

Wash wild rice by placing in wire strainer.

Run cold water through it, lifting rice with fingers to clean thoroughly. Heat rice and chicken broth to boiling, stirring once or twice.

Reduce heat. Cover and simmer until tender, 40 to 50 minutes.

Cook and stir mushrooms, celery, onion, garlic, salt and pepper in margarine in 3-quart saucepan until celery is tender, about 6 minutes.

Stir in flour. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.

Stir in cut up chicken and chicken broth with rice.

Heat to boiling, stirring constantly.

Stir in cream and wine.

Heat just until hot (do not boil).