Shelly's Recipe

CHICKEN AND WILD RICE SOUP

Category: Soups

1 box long-grain and wild rice mix, prepared according to package directions
1 tbsp vegetable oil
2 boneless, skinless chicken breasts, chopped
2 cups sliced mushrooms
1/4 cup chopped onion
2 clove garlic, minced
3 3/4 cups chicken broth
1/4 tsp each salt, and dried thyme, crushed
1/8 tsp pepper
1 (12 oz) can evaporated milk
2 tbsp cornstarch
2 tbsp dry white wine
Sliced green onions and toasted almonds

Heat oil in a saucepan and add chicken, mushrooms, onions and garlic; cook, stirring occasionally, for 5-8 minutes. Add rice, broth and seasonings; bring to a boil.

Combine a small amount of evaporated milk and cornstarch in a small bowl, stirring until smooth. Add to pan; stir until smooth. Add to saucepan with remaining milk and wine. Cook, stirring occasionally, for 3-5 minutes or until soup is thickened. Garnish with green onions and almonds.