Starting off the new year on a healthy track!

I'm hoping to post more of my healthy daily recipes this year instead of just my special occasion foods. I'm happy about a few new cookbooks added to my collection. Lots of new and yummy flavors to come!

Chicken with Wild Rice Soup
Make stock, cook chicken, and rice ahead of time to make this a quick weeknight meal.

1 T Olive Oil
1 Lrg Red Onion, Chopped
4 Stalks Celery, diced
3 M Carrots, chopped
1/2 t salt
4 cloves Garlic, minced
8 oz Button Mushrooms, halved or quartered
1/4 C flour
1/4 t rubbed sage
1/2 t thyme
1/4 t oregano
1/4 t fresh ground black pepper
1/2 T salt
2 T dry sherry (could substitute white wine)
48 oz chicken stock ( I used my own, made from this recipe, minus the turnip)
12 oz fat free evaporated milk
3 C cooked chicken breast, diced (I boiled the chicken the night before)
3 C cooked long grain and wild rice blend ( I made in the rice cooker the night before)

Heat oil in stock pot or dutch oven. Add onion, celery, carrot, and salt. Cook over medium high for about 6 min. Add garlic and mushrooms. Cook until mushrooms start to release juices and begins to color, about 5 min.

Add flour and spices. Sir frequently until flour is light brown and thickens a little for a few minutes.
Add dry sherry. This will release any of the browning flour and prevent anything from scorching. Add chicken stock and evaporated milk. Bring to a boil. Reduce heat and let simmer 20 min.

Add chicken and rice to the soup. Cook an additional 10 minutes to let flavors combine.