Wild rice and mushroom soup

Wild rice - Cooked, 4 cups
Onions - Raw, 1 medium
Celery - Raw, 4 stalks
Sliced Mushrooms, 1 pounds
Garlic Clove, 2 Clove
Oregano, dried, 1 tsp
Flour - White, 1/8 cup
White wine, 8 oz
Bay Leaf, 1 leaf
Chicken Stock Low Sodium, 4 cups
Rosemary, 1 tsp
Milk - Whole, 3.25% milkfat, 1 cup
Apple Cider Vinegar, 1 tbsp
Salt, 2 teaspoons
Water, 1 cup (8 fl oz)

Start cooking the wild rice in a standard rice cooker or on the stovetop.

Dice celery, onions, and garlic. Then using a skillet brown the mushrooms, onions, and celery. When the vegetables are brown sift the flour over the vegetables. Now add the wine. Cook this mixture down to a sticky paste.

In a large pot add chicken stock, vegetables and spices. Bring to a low simmer. Slowly add water to bring soup to desired thickness. Cook for 30 minutes.

To serve add desired amount of wild rice to a bowl, then ladle soup mixture over the rice.