Chicken Wild Rice Soup Recipe

1/2 pound fresh mushrooms, chopped

1 cup finely chopped celery

1 cup shredded carrots

1/2 cup finely chopped onion

1 teaspoon chicken bouillon granules

1 teaspoon dried parsley flakes

1/4 teaspoon garlic powder

1/4 teaspoon dried thyme

1/4 cup butter, cubed

1/4 cup all-purpose flour

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1/2 cup dry white wine or additional chicken broth

3 cups cooked wild rice

2 cups cubed cooked chicken