1 (6-ounce) box long-grain and wild rice mix, prepared according to package directions
1 tablespoon vegetable oil
2 (8-ounce) boneless, skinless chicken breast halves, chopped
2 cups sliced fresh mushrooms
1 medium onion, chopped
2 cloves garlic, finely chopped
2 (14.5-ounce) cans chicken broth
1/2 teaspoon dried tarragon, crushed
1/4 teaspoon dried thyme, crushed
1 (12-ounce) can Evaporated Milk
2 tablespoons cornstarch
2 tablespoons dry white wine, (optional)

Sliced green onions for garnish (optional)

Toasted sliced almonds for garnish (optional)

1. Heat oil in large saucepan. Add chicken, mushrooms, onion and garlic; cook, stirring occasionally, until vegetables are tender and chicken is no longer pink.
2. Add rice, broth, tarragon and thyme; bring to a boil over medium-high heat.
3. 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, until soup is thickened.
4. Garnish each serving with sliced green onions and toasted slivered almonds. if desired.

Makes 6 servings