Turkey Wild Rice Soup

I'm sad... :(

I used the last of my smoked turkey. But this soup was a very tasty way to savour the last of its smoky goodness. And the wonderful news, this recipe makes 14 servings, that means leftovers, giving you time to do your Christmas preparations.

Ingredients:
2 quarts chicken or turkey broth
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
1/4 cup all-purpose flour
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup dry white wine
3 cups cooked wild rice
2 cups cubed cooked turkey

Directions:
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

In a soup kettle or Dutch oven, melt butter. Stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine or broth. Add rice and turkey; heat through.