Prepare wild rice.Sauté onion, celery, carrots and mushrooms in butter.
Next whisk in flour. Cook for a minute, stirring frequently. You're trying to cook the flour a bit to remove the floury taste.Add shredded chicken, chicken stock and Marsala then bring to a boil. Reduce and simmer.
Stir in cooked rice and milk and bring to a boil. Reduce heat and let simmer 5 more minutes then it's ready to serve. Add salt and pepper to taste.
"Everything cooks on the stove top and produces a deliciously rich and creamy soup you’re going to love!"