Chicken and Wild Rice Soup

(From Nestle's Carnation evaporated milk can)

Ingredients:

  * 1 box (6 ounces) long grain and wild rice mix, prepared according to package instructions
  * 1 Tablespoon olive oil
  * 8 ounces boneless, skinless chicken breast, cut into bite-size pieces
  * 2 cups (6 to 8 ounces) sliced mushrooms
  * 1 medium size chopped onion
  * 2 cloves garlic, minced
  * 3 1/2 cups chicken broth
  * 2 Tablespoons white wine
  * 1/4 teaspoon dried tarragon
  * 1/4 Teaspoon dried thyme
  * 1 1/2 cups (12 fluid ounce can) evaporated milk
  * 2 Tablespoons cornstarch
  * Sliced green onions for topping


Preparation: 

  - Cook long grain and wild rice.
  - Heat oil in large pot over medium high heat; add chicken, onions, garlic, and mushrooms, and cook for 5 to 8 minutes or until vegetables are tender and chicken is no longer pink.
  - Add prepared rice, broth, wine, tarragon and thyme, and bring to a boil.
  - Combine a small amount of evaporated milk and cornstarch in a small bowl, stir until smooth. Stir this into soup mixture with the remaining evaporated milk. 
  - Reduce heat to low, and cook, stirring occasionally, for 8 to 10 minutes or until soup is thickened. 
  - Garnish with green onions if desired.