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Creamy Chicken And Wild Rice Soup

soups

1 tablespoon vegetable oil
2 cups sliced mushrooms
1 3/4 cups onions, chopped
2 cloves Elephant garlic, sliced thinly
1 whole boneless /skinless chicken breast; chopped
8 cups chicken stock
3 cups cooked wild rice mixed with white; rice
1/2 teaspoon tarragon
1/4 teaspoon thyme
1/8 teaspoon black pepper
2 tablespoons cornstarch
-----Mixed In-----
2 tablespoons water; *
1 cup heavy cream
-----OR-----
12 -ounce can of evaporated fat-free milk
salt
1 large carrot bite sized
2 ribs celery bite sized
1 can corn nibblets drained

Heat the oil in a large saucepan and toss in the mushrooms, onions, and
garlic.

Cooked turkey works well in this

Saute over high heat for 3-5 minutes, then add chopped chicken and stir
until chicken is no longer pink.
Add the stock, cooked rice, and herbs.
Bring to a boil over medium heat.
Stir in the dissolved cornstarch and keep stirring until thickened.
Stir in the cream, then turn down the heat*** and let the flavors blend on
a simmer for about 5 minutes.
When ready to serve, ladle into bowls

* The Corn Starch and water mixture is a thickening agent.

** The usual mix of rice is 3 parts long grain white rice too 1 part wild
rice.
Note wild rice takes longer to cook than white.

*** Careful that the cream does curdle in the higher heat....
better to turn down the heat count to 30 and then add the cream (if
using an electric stove).

** Exported from Now You're Cooking! v5.66 **



--
Starchless in Manitoba.