Chicken Gumbo

• 2 Tbsp. butter
• 1/2 c. chopped onions
• 1/4 c. chopped green pepper
• 1/2 c. sliced fresh mushrooms
• 1 garlic clove, crushed
• 4 c. chicken broth
• 3/4 c. uncooked white rice
• 2 c. fresh or frozen sliced okra
• 2 c. diced cooked chicken
• 1/2 tsp. salt
• 1/2 tsp. dried basil
• 1/4 tsp. dried thyme
• 1/8 tsp. black pepper
• 1 Tbsp. cornstarch
• 1/4 c. cold water
• hot cooked rice

1. In a large saucepan, melt butter over medium heat.
2. Add onions, green pepper, mushrooms and garlic; saute lightly.
3. Stir in broth, uncooked rice, okra, chicken, salt, basil, thyme and black pepper.
4. Bring to a boil.
5. Reduce heat and simmer 15 minutes, or until rice is tender.
6. In a small bowl, combine cornstarch and 1/4 cup water.
7. Stir into soup.
8. Cook, stirring constantly, for 5 minutes, or until slightly thickened.
9. Remove from heat.
10. If desired, serve over cooked rice.

butter, onions, green pepper, mushrooms, garlic, chicken broth, white rice, okra, chicken, salt, basil, thyme, black pepper, cornstarch, cold water, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=937943 (may not work)