In a large soup pot, add the chicken stock, water, wild rice, chicken bullion, pepper, and salt. Bring to a boil. Reduce the heat to a simmer and cover for 20 minutes.
Add chicken, carrots, and celery into the rice mixture. Cook until the rice is tender and the chicken is fully cooked. Remove the chicken and shred. Once shredded, add the chicken back into the rice mixture.
In a separate pan, add the onion, garlic, mushrooms, and vegan butter. Saute until the mushrooms are soft and onions are translucent.
Add the gluten free flour to the mushroom mix and stir until combined. Slowly add in 2.5 cups of almond milk. Continue stirring the mixture as it thickens. This will take about 5 minutes.
Add the mushroom rouge to the pot with the rice, chicken and vegetables. Mix everything together. Add the last 1.5 cups of almond milk.
Continue cooking on low as the soup thickens for about 10 minutes.
Serve and enjoy! The soup will last in a covered container in the refrigerator for up to 5 days.