Stove Top...Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

1 6 ounce box long grain and wild rice mix, prepared according to package
directions
1 tablespoon vegetable oil
2 boneless skinless chicken breast halves, chopped
2 cups sliced fresh mushrooms
1 1/4 cups chopped onion
2 cloves garlic, finely chopped
3 3/4 cups chicken broth
1/2 teaspoon dried tarragon, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups evaporated milk
2 tablespoons cornstarch
2 tablespoons dry white wine
sliced green onions and toasted slivered almonds for garnish

Heat vegetable oil in large saucepan over medium high heat. Add chicken, mushrooms, onion and garlic; cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender and chicken is no longer pink. Add rice, broth, tarragon, thyme, salt and pepper; bring to a boil over medium high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened. Garnish with green onions and almonds.

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