8 ounces uncooked wild rice
3 1/2 pound fryer chicken, cut up
7 cups water
12 ounces sliced mushrooms
2 tablespoons oil
1 tablespoon onion flakes
1 cup chopped celery
2 tablespoons instant chicken bouillon granules
3/4 teaspoon white pepper
1/2 cup butter
3/4 cup flour
4 cups milk
3/4 cup dry sherry

Cook wild rice according to package directions for 30 minutes. Drain off liquid and rinse thoroughly. Set partially cooked rice aside. In a large saucepan, combine chicken and water. Bring to boiling, reduce heat, and simmer for 40 minutes till chicken is tender. Remove chicken from broth and let stand till cool 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 5-10 minutes till everything is tender, stirring now and then. Remove from heat. Return broth to saucepan. Add partially cooked wild rice to chicken broth mixture. Stir in bouillon granules and white pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes. In a large saucepan, melt butter. Stir in flour till it all clings together and is smooth. Add milk all at once and stir and cook till bubbly and thick. Add some hot broth mixture to white sauce mixture and stir till smooth. Return all to broth mixture. Stir in chicken pieces and sherry and heat through.