Mushroom Chicken Soup

Yes, it is 95 degrees outside, no A/C inside and I am making soup. I love soup!
Anyway, I got the idea for this from Cooking Light. But, ended up changing it quite a bit - and absolutely love it. It will become one of my favorite soups to make - right behind the WhitePlains Chili and White Chicken Chili. Enjoy!

2 cloves garlic, chopped
1 med onion, chopped
3/4 cup carrots
3/4 cup celery
1 regular can of sliced mushrooms (not the small can)
olive oil
1/4 cup flour
1 tsp each oregano, celery seed
2 cups water
32 oz homemade chicken broth (much more flavor)
scant 1/4 cup cooking sherry wine
1 6 oz box Uncle Ben's Whole Grain and Wild Rice, mushroom version
3 cups chopped cooked (boiled) chicken

Saute veggies in oil about 5 minutes. Add flour and seasoning, coat. Add in liquid and rice (and flavor packet). Cover and let cook until rice is almost done. Add the chicken. Cook until rice is done and chicken is heated.
This is so yummy - even at the beginning of August! :)