Wild Mushroom Soup

1 box (6 oz) long grain and wild rice mix
1 Tbsp oil
8 oz (about 2) boneless chicken breasts, chopped
2 c mushrooms, sliced
1 & 1/4 c onion, chopped
2 cloves garlic
3 & 3/4 c chicken broth (2 - 14.5 oz cans)
1/2 tsp tarragon, crushed
1/4 tsp dried thyme
1/8 tsp pepper
1 & 1/2 c evaporated milk (12 oz can)
2 Tbsp cornstarch

Saute chicken, mushrooms, onion and garlic.  Add rice (prepared according to pkg directions), broth, tarragon, thyme, and pepper.  Add milk to soup, reserving 3 Tbsp to mix with cornstarch.  Bring soup to boil and add cornstarch/milk mixture to thicken it.  Cook over low heat for 1 hour.

NOTE: The longer the soup sits, the thicker it gets.