Roasted Chicken and Wild Rice Soup

1 (6 ounce) box long-grain and wild-rice mix (such as Uncle Ben's)

1 1/2 cups chopped red onion

1 cup chopped celery

1 cup chopped carrot

2 garlic cloves, chopped

1 (8 ounce) package mushrooms, halved

1 tablespoon olive oil

1/2 cup all-purpose flour

1/2 teaspoon dried tarragon

1/4 teaspoon dried thyme

2 cups water

2 tablespoons sherry

2 (15.7-ounce) cans fat-free, less sodium chicken broth

1 (12 ounce) can fat-free evaporated milk

3 cups shredded roasted skinless chicken

Prepare rice according to package instructions. Set aside.

In a large pot, saute onion, celery, carrot, garlic and mushrooms in olive oil until onion is tender. Stir in flour, tarragon and thyme, and cook 1 minute, stirring frequently. Add 2 cups water, sherry, broth and evaporated milk. Bring mixture to a boil, then reduce heat and simmer for about 20 minutes until slightly thickened. Stir in cooked rice and chicken, cook for 10 minutes until thoroughly heated.

Yield: 8 servings (1 1/2 cups each)