Roasted Chicken and Wild Rice Soup

PORTLAND PEEPS

Makes 8 servings
Serving size: 1 1/2 cups

INGREDIENTS:
1 (6-oz) box long-grain and wild rice mix (I like Uncle Ben's)
1 Tablespoon olive oil
1 1/2 cups chopped red onion
1 cup chopped carrot
2 garlic cloves, chopped
1 (8-oz) package button mushrooms, halved
1/4 cup all-purpose flour
1/2 teaspoon dried tarragon
1/4 teaspoon dried thyme
2 cups water
2 Tablespoons dry sherry
2 (15.75-oz) cans fat-free, less sodium, organic chicken broth
1 (12-oz.) can fat-free evaporated milk
3 cups shredded roasted skinless chicken

DIRECTIONS:
1. Prepare rice according to package directions; set aside.
2. Heat oil in a large Dutch oven over medium-high heat. Add chopped onion and next 4 ingredients (onion through mushrooms), and saute for 6 minutes or until onion is tender. Lightly spoon the flour into a dry measuring cup, and level with a knife. Stir the flour, tarragon, and thyme into the onion mixture, and cook for 1 minute, stirring frequently. Add 2 cups water, sherry, broth, and evaporated milk; bring mixture to a boil. Reduce heat, and simmer for 20 minutes or until slightly thick. Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated.
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