Step 1

Heat a large stock pot over medium-high heat. Add oil, chopped onion, carrots, celery, garlic, and mushrooms. Saute for 6 minutes or until ingredients begin to tender.

Step 2

Combine flour, tarragon, and thyme and stir into the onion mixture. Cook until combined, about 1 minute, stirring frequently.

Step 3

Add dry sherry, water, chicken, and broth. Stir until ingredients are combined.

Step 4

Add evaporated milk and wild rice

Step 5

Bring the whole pot to a boil, then reduce heat and simmer for 20 minutes or until the mixture becomes slightly thick and rice is cooked through. Pour into bowls and serve.