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 the broth to the saucepan. Add the partially cooked wild rice to the chicken broth mixture
Stir in the bouillon granules, white pepper and salt. 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 white wine. Heat through.
