Roasted Chicken with Wild Rice Soup

1 6oz. box long-grain and wild rice mix (such as Uncle Ben's)
1 Tbs. olive oil
1 1/2 cups chopped red onion
1 cup chopped celery
1 cup chopped carrot
2 garlic cloves, chopped
1 8 oz. package mushrooms, halved
1/4 cup all-purpose flour
1/2 tsp. dried terragon
1/4 tsp. dried thyme
2 cups water
2 Tbs. dry sherry
1 15.75 oz. cans fat-free, less-sodium chicken broth
1 12 oz. can fat-free evaporated milk
3 cups shredded roasted chicken breast

Prepare rice according to package directions; set aside.

Heat oil in a large Dutch oven, over medium-high heat. Add chopped onion and next 4 ingredients (onion through mushrooms), and saute for 6 min. or until tender. Lightly spoon flour into a dry measuring cup, and level with a knife. Stir the flour, terragon and thyme into the onion mixture, and cook for 1 minute, stirring frequently. Add 2 cups water, sherry, broth and evaporated milk; bring mixture to a boil. Reduce heat, and simmer for 20 minutes, or until slightly thick. Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated.

YUMMY!