Run cold water over wild rice in a strainer for about 1 minute, lifting the rice to rinse it thoroughly.
In a large saucepan, mix wild rice, broth, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 40 to 45 minutes or until the wild rice is tender.
Meanwhile, in a skillet, cook mushrooms and shallots or onion in butter or margarine until tender, but not brown.
Add mushroom mixture, chicken or turkey and the parsley to the soup. Heat through. Makes 8 side-dish servings.
Use homemade chicken broth or three 14-ounce cans.