Chicken and Wild Rice Soup
Source of Recipe
Unknown
List of Ingredients
1 (6 oz.) Box long-grain and wild rice mix, prepared according to package directions
1 Tablespoon vegetable oil
2 (About 8 oz. total) boneless, skinless chicken breast halves, chopped
2 (8 oz.) Cups sliced fresh mushrooms
1 1/4 (1 medium) cups onion, chopped
2 Cloves garlic, finely chopped
2 (14.5 oz. each) cans chicken broth
1/2 Teaspoon dried tarragon, crushed
1/4 Teaspoon dried thyme, crushed
1/4 Teaspoon salt
1/8 Teaspoon ground black pepper
1 (12 fl. oz.) Can CARNATION Evaporated Milk
2 Tablespoons cornstarch
2 Tablespoons dry white wine, (optional)
1 Garnish of green onions, and toasted slivered almonds (optional)
Recipe
HEAT vegetable oil in large saucepan. Add chicken, mushrooms, onion and garlic; cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender and chicken is no longer pink.ADD rice, broth, tarragon, thyme, salt and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened. Garnish with green onions and almonds.
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