Chicken & Wild Rice Soup

1 (6-oz.) pkg. long grain and wild rice mix, prepared1 tbs. vegetable oil2 boneless, skinless chicken breast halves, chopped2 c. sliced fresh mushrooms1 med. onion, chopped1 med. carrot, sliced2 (14.5-oz.) cans chicken broth2 cloves garlic, finely chopped1/2 tsp. dried tarragon, crushed1/4 tsp. dried thyme, crushed1/4 tsp. salt1/8 tsp. ground black pepper1 (12-oz.) can evaporated milk3 tbs. cornstarch2 tbs. dry white wine (optional)sliced green onions (optional)toasted slivered almonds (optional)Heat oil in large saucepan. Add chicken, mushrooms, onions, carrot, and garlic; cook, stirring occasionally, for 5-8 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 cornstarch with a small amount of evaporated milk in a small bowl; stir until smooth. Add to saucepan with remaining evaporated milk and wine. Cook, stirring occasionally, for 3-5 minutes or until soup is thickened. Garnish with green onions and almonds. Serves 6.

To Freeze Ahead: Prepare as above; do not top with green onions and almonds. Cool soup completely. Place in an airtight container; freeze up to 2 months. Thaw overnight in refrigerator. Heat in a large saucepan over medium heat, stirring occasionally, for 15-20 minutes or until heated through. Garnish with green onions and almonds.