Roasted Chicken With Wild Rice Soup

• 1 (6 oz) box long grain & wild
• rice (Uncle Ben's)
• 1 T EVOO
• 1 1/2 C chopped red onion
• 1 C chopped celery
• 1 C chopped carrot
• 2 garlic cloves, chopped
• 1 (8 oz) pkge sliced mushrooms
• 1/4 C flour
• 1/2 t dried tarragon
• 1/4 t dried thyme
• 2 C water
• 2 T dry sherry
• 2 (15.75 oz) can low-fat,
• -sodium chicken broth
• 1 (12 oz) can fat-free
• evaporated milk
• 3 C shredded roasted chicken
• (or 1 rotissarie chicken)

1. Prepare rice according to package directions; set aside.
2. Heat oil in large Dutch oven over med-high heat. Add onion and next 4 ingredients, and saute for 6 minutes or until onion is tender. Stir the flour, tarragon, and thme into the onion mixture, and cook for 1 minute, stirring frequently. Add 2 C water, sherry, broth, and evaporated milk; bring mixture to a boil. Reduce heat and simmer for 20 minutes, or until slightly thick. Stir in cooked rice and chicken, cook for 10 minutes, or until thoroughly heated.

long grain, rice, t, red onion, celery, carrot, garlic, mushrooms, flour, tarragon, thyme, water, t, lowfat, chicken broth, milk, chicken

Taken from www.epicurious.com/recipes/member/views/roasted-chicken-with-wild-rice-soup-50067987 (may not work)