• 3 cups Dry Roasted Wild Rice®, cooked with Chieftain's Garlic Peppercorn Seasoning
• 4 Tbsp. butter
• 1 yellow onion, chopped fine
• 2 cloves garlic, diced
• 1 1/2  lb. fresh mushrooms, sliced
• ¼ cup dry white wine
• 32 oz. chicken stock
• herbs of choice
• 1 1/2 cups cooked chicken, cut into bite sized pieces
• heavy cream
• salt and pepper to taste 

In a Dutch oven, melt butter; add onion, garlic and mushrooms and sauté until tender. Add wine & increase heat. Cook until reduced by half then add the chicken stock, herbs and cooked chicken, bring to a boil, reduce heat and simmer for 10 minutes or so. Add the wild rice & cream and simmer over low heat until thoroughly heated and flavors have blended. Season to taste with salt and pepper and serve wth crusty bread.