2. Heat olive oil in a medium-sized sauce pot over medium heat.
Sauté mushrooms for about 3 minutes. Add onions, celery and
carrots. Sauté for an additional 5 minutes, or until onions become
translucent. Add garlic and continue cooking for 1 minute.
3. Stir in flour, tarragon, and thyme and cook for 1 minute stirring
frequently. Add water, broth and evaporated milk to the pot. Bring
mixture to a boil while stirring every other minute. Reduce heat
and simmer for about 10 minutes, or until slightly thick. Stir in
cooked rice and chicken. Cook until heated through.
Originally Submitted
1/21/2014
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