Bring to boiling, reduce heat, and simmer for 40 minutes or until the chicken is tender.
05Remove chicken from broth and let stand until cook enough to handle. Skim fat from broth.
06Strain and reserve broth.
07Remove chicken meat from bones.
08Cut into bite-size pieces.
09In 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.
10Remove from heat. Return broth to the saucepan.
11Add the partially cooked wild rice to the chicken broth mixture. Stir in the bouillon granules and white pepper.
12Bring to boiling.
13Reduce heat and simmer, uncovered, for 15 minutes.
14In a large separate saucepan, melt the butter.
15Stir in flour until it all clings together and is smooth.
16Add the milk all at once and stir and cook until it's bubbly and thick.
17Add 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 Sherry.