CHICKEN and MUSHROOM CHOWDER

CHICKEN and MUSHROOM CHOWDER


3 cups chicken broth
½ cup water
1 lb. cubed, cooked chicken breast meat
1-1/2 tsp. dried oregano
¼ tsp. pepper
½ cup uncooked long grain rice
1 Tbsp. olive oil
3 cloves garlic, minced
1 onion, finely chopped
1 carrot, finely chopped
¾ lbs. Mushrooms, sliced
3 Tbsp. all-purpose flour
1 cup milk


In a large saucepan, bring chicken broth and water to a boil. Stir in chicken, and season with oregano and pepper. Add rice and reduce heat.

Heat olive oil in medium saucepan over medium heat, and sauté garlic, onion, carrots, and mushrooms until tender. Thoroughly mix in the flour. Transfer to the broth mixture.

Stir milk into the mixture, and continue to cooking, stirring occasionally, until thickened, about 30 minutes.

Yield: 4 servings.