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:

1. Cook long grain and wild rice.
2. 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.
3. Add prepared rice, broth, wine, tarragon and thyme, and bring to a boil.
4. 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.
5. Reduce heat to low, and cook, stirring occasionally, for 8 to 10 minutes or until soup is thickened.
6. Garnish with green onions if desired.