Roasted Turkey and Wild Rice Soup

1 6 oz. box Uncle Ben's wild rice mix

1 1/2 cups red onion chopped

1 cup carrot chopped

1 8 oz. package mushrooms sliced

1 cup celery chopped

2 garlic cloves chopped 

1 T. Olive oil

1/4 c. Flour

1/4 t. Dried Thyme

1/2 t. Dried tarragon

2 cups water 

2 cans chicken broth 

2 T. Dry sherry 

1 can evaporated milk 

3 cups shredded roasted turkey

Prepare rice according to package directions; set aside. 

Heat oil in a large Dutch oven over medium-high heat. Add onion, celery, carrot, garlic, and mushrooms, sauté for 6 minutes or until onion is tender. Stir the flour, tarragon, and thyme into the onion mixture and cook for 1 minute, stirring frequently. Add 2 cups water, sherry, chicken broth, and evaporated milk; bring mixture to a boil. Reduce heat, simmer for 20 minutes or until slightly thick. Stir in cooked rice and chicken. Cook for 10 minutes or until heated throughly. 

From Williams Family cookbook.