Awesome Chicken and Wild Rice Soup

• 1 (6 ounce) package long grain and wild rice blend, prepared
• 1 tablespoon vegetable oil
• 2 boneless skinless chicken breast halves, chopped
• 2 cups fresh mushrooms, sliced
• 1 14 cups onions, chopped
• 2 garlic cloves, minced
• 2 (14 1/2 ounce) cans chicken broth
• 12 teaspoon dried tarragon
• 14 teaspoon dried thyme
• 14 teaspoon salt
• 18 teaspoon pepper
• 1 (12 ounce) can evaporated milk
• 2 tablespoons cornstarch
• 2 tablespoons dry white wine
• green onion, sliced
• slivered almonds

1. Heat vegetable oil in large saucepan over medium-high heat.
2. Add chicken, mushrooms, onion and garlic.
3. Cook, stirring occasionally for 5-8 minutes or until vegetables are tender and chicken is no longer pink.
4. Add rice, broth, tarragon, thyme, salt and pepper.
5. Bring to a boil over medium-high heat.
6. Combine small amount of evaporated milk and cornstarch in a small bowl; stir until smooth.
7. Add to saucepan with remaining evaporated milk and wine.
8. Cook stirring occasionally for 3-5 minutes or until soup is thickened.
9. Garnish with green onions and almonds.

long grain, vegetable oil, chicken, fresh mushrooms, onions, garlic, chicken broth, tarragon, thyme, salt, pepper, milk, cornstarch, white wine, green onion, almonds

Taken from www.food.com/recipe/awesome-chicken-and-wild-rice-soup-285800 (may not work)