Chicken and wild rice soup

Ingredients for 4 servings:

• 150 g rice, cooked wild rice or wild rice mix (can also be leftover)
• 2 tbsp oil
• 1 onion(s), finely diced
• 2 cloves garlic, finely diced
• 2 chicken breasts, diced
• 250 g mushrooms, finely sliced
• 1 liter chicken broth
• ½ tsp tarragon
• ¼ tsp thyme
• Salt
• Pepper, freshly ground
• 1 can of condensed milk, 340ml (fat content doesn’t matter)
• 2 tbsp cornstarch (Mondamin)
• 2 cl white wine
• Chives and roasted sliced ​​almonds as garnish

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Add oil to a pot and sauté the onions, garlic, chicken breast, and mushrooms until the meat is no longer pink. This takes about 5 minutes. Add the rice and broth and bring to a boil. Crush the tarragon and thyme with your hands and sprinkle into the soup. Mix the condensed milk with the cornstarch and pour into the soup. Bring to a boil and season with salt, freshly ground pepper, and white wine. Garnish with chives and toasted sliced ​​almonds. Note: Condensed milk has less fat than cream and is more stable than milk.