Chicken And Wild Rice Soup

6 oz. box Uncle Ben's Wild Rice Mixture (original recipe kind), Already cooked

1 Tbls. vegetable oil

2 boneless, skinless chicken breast halves, chopped

8 oz. sliced fresh mushrooms (we didn't use these)

1 medium onion, chopped

3 cloves garlic, minced

2 (14 oz) cans chicken broth or 3 3/4 cups

1/2 tsp. dried tarragon, crushed

1/4 tsp. dried thyme, crushed

1/8 tsp. ground black pepper

1 can evaporated milk

2 Tbls. cornstarch

Heat oil in pan over med.-high heat. Add chicken, mushrooms, onion and garlic. cook, stirring occasionally, for about 5-8 minutes, until chicken is done. Add cooked wild rice, broth, tarragon, thyme, and pepper; bring to a simmer. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk. Cook, stirring occasionally, for 3 to 5 minutes, or until soup is thickened. Makes 6 servings. Enjoy!

The kids were not big fans, but mike and I enjoyed it. First time we have ever had it, but I thought it was pretty good!