Chicken Wild Rice Soup

1 box (6 oz) long grain and wild rice mix, prepared per package directions.

2 T. Olive Oil

1/2 lb chicken breast meat cut into bite size pieces

2 c. sliced mushrooms

1 med. onion, chopped

2 cloves garlic, minced

3 1/2 c. water

4 chicken bouillon cubes

2 T. dry white wine, if desired

1/4 t. dried tarragon, crushed

1/4 t. dried thyme, crushed

1 can (12 oz) Evaporated Milk (I use low fat)

2 T. cornstarch

Heat the oil in a large soup pot.  Add the chicken, mushrooms, onions and garlic.  Cook until vegetables are tender.  Add the rice, water, bouillon cubes, wine and seasonings.  Bring to a boil.  Mix a small amount of the milk with the cornstarch in a small bowl.  Reduce heat and add the cornstarch mixture, along with the remaining milk.  Cook, stirring occasionally, for 10-15 minutes, until slightly thickened.