Summary

Ingredients

• 150 g rice, cooked wild rice or wild rice mix (can also be a leftover)
• 2 tablespoons oil
• 1 onion (s), finely diced
• 2 cloves garlic, finely diced
• 2 chicken breasts, diced
• 250 g mushrooms, finely chopped
• 1 liter chicken broth
• 0.5 teaspoon ½ tarragon
• 0.25 teaspoon ¼ thyme
• salt
• Pepper, freshly ground
• 1 can condensed milk, 340ml (fat content does not matter)
• 2 tablespoon cornstarch (Mondamin)
• 2 cl wine, white
• Chives and roasted planed almonds as a garnish

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Instructions

1. Put the oil in a saucepan and fry the onions, garlic, chicken breasts and mushrooms until the meat is no longer pink. This takes about 5 minutes.
2. Add the rice and the stock, bring to the boil. Grind the tarragon and thyme with your hands and sprinkle it into the soup.
3. Mix the condensed milk with the starch and pour into the soup. Bring to the boil and season with salt, freshly ground pepper and white wine.
4. Sprinkle with chives rolls and roasted planed almonds as a garnish. Note: The condensed milk has less fat than cream and is more boilable than milk.