Roasted Chicken With Wild Rice Soup

• 1 (6 ounce) bx Uncle Bens wild rice
• 1 tablespoon olive oil
• 1 1/2 cups red onions, chopped
• 1 cup celery, chopped
• 1 cup carrot, chopped
• 2 garlic cloves, chopped
• 1 (8 ounce) package mushrooms, halved
• 1/4 cup all-purpose flour
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon dried thyme
• 2 cups water
• 2 tablespoons dry sherry
• 2 (15 3/4 ounce) cans chicken broth, fat free, less sodium
• 1 (12 ounce) can fat-free evaporated milk
• 3 cups shredded roasted skinless chicken (store bought rotisserie ok)

1. Prepare rice according to package directions; set aside.
2. Heat oil in a large Dutch oven over medium high heat. Add chopped onion and next four ingredients. Saute for six minutes or until onion is tender.
3. Lightly spoon the flour into a dry measuring cup and level with a knife. Stir the flour, tarragon and thyme into the onion mixture and cook for 1 minute, stirring frequently.
4. Add 2 cups water, sherry, broth and evaporated milk; bring mixture to a boil. Reduce heat and simmer for 20 minutes or until slightly thick.
5. Stir in cooked rice and chicken. Cook for 10 minutes or until thoroughly heated.

uncle, olive oil, red onions, celery, carrot, garlic, mushrooms, flour, tarragon, thyme, water, sherry, chicken broth, milk, chicken

Taken from www.food.com/recipe/roasted-chicken-with-wild-rice-soup-121077 (may not work)