Chicken parts
1/2 to 1 lb. wild rice
1-2 lg. onions, chopped
2-3 celery and leaves, chopped
Mushrooms, cleaned and chopped
1-2 cloves garlic, chopped
3-4 cubes chicken bouillon
Black pepper
Sage
Poultry seasoning
1-2 shakes ground cloves
Tarragon
Rosemary
Salt

Simmer several chicken pieces in water to cover day or evening before 1/2 to 1 hour. Cover and refrigerate.

Next day, remove, discard fat, skin, bones. Cut up meat. Use broth to cook rinsed wild rice 1/2 to 1 hour on low heat. Add onions, celery, mushrooms, garlic, bouillon, and other seasonings to taste. Add more hot water as necessary. Serve with a dollop of plain yogurt or sour cream.