This is my new favorite soup! I only wish it looked as good as it tastes. I think that is the problem I have with trying to get my kids to eat soup, really it doesn't look so great sometimes. I loved this one so much I will probably be serving it at lunch for my girlfriends this week. So if you are one of my lunch girls, consider this a preview and let me know if anyone hates mushrooms.
1 6 oz box of Uncle Ben's Long grain and wild rice mix
1 T Olive Oil
1 C chopped red onion
1 C celery (I left this out)
1 C carrot chopped
2 cloves garlic minced
1 pkg mushrooms quartered(I added more because I love mushrooms)
1/4 C flour
2 C water
2 T cooking sherry
2 C chicken broth
1 can evaporated milk
2 C chopped chicken (optional-I like it with and without the chicken)
Prepare rice according to package directions; set aside. Saute the vegetables in the olive oil for 6 minutes. Add flour and thyme, cook for 1 minute stirring constantly. Add water, sherry, broth and milk. Return to a boil. Reduce heat and simmer for 20 minutes. Stir in rice and chicken if desired. Cook until heated through.