Put the stock into a soup pot. Add the chopped onions, bell pepper & parsley. Bring to a boil, cover & simmer for 15 minutes. Add the washed wild rice & continue to simmer for another 40 minutes.
Add the mushrooms & the wine. Season to taste. Cover & simmer for a further 15 minutes. Serve hot.
Mary Norwak, "Grains, Beans & Pulses"