Chicken Wild Rice Soup With Mushrooms

• 1 package (6 ounces) long grain and wild rice mix
• 1/2 pound boneless skinless chicken breasts, cubed
• 1/2 pound sliced fresh mushrooms
• 1-1/4 cups chopped onions
• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 2 cans (14-1/2 ounces each) chicken broth
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon dried thyme
• 1/8 teaspoon pepper
• 2 tablespoons cornstarch
• 1 can (12 ounces) evaporated milk
• 6 tablespoons sliced green onions

1. Prepare rice mix according to package directions, omitting butter. Meanwhile, in a large saucepan, saute the chicken, mushrooms and onions in oil until chicken is no longer pink and vegetables are tender. Add garlic; cook 1 minute longer.
2. Add the prepared rice, broth, tarragon, thyme and pepper; bring to a boil. Combine cornstarch and evaporated milk until smooth; stir into rice mixture. Return to a boil; cook for 1-2 minutes or until slightly thickened. Garnish with green onions.

long grain, chicken breasts, mushrooms, onions, canola oil, garlic, chicken broth, tarragon, thyme, pepper, cornstarch, milk, green onions

Taken from www.tasteofhome.com/recipes/chicken-wild-rice-soup-with-mushrooms/ (may not work)