Wild Rice and Chicken Soup

4 skinless chicken breasts, chopped
1 large onion, chopped
2 stalks celery, chopped
2 small carrots, peeled and chopped
1/2 cup button mushrooms, sliced
2 cloves garlic
1/4 cup butter
1/2 cup wild rice
1/2 cup brown basmati rice
8 cups chicken broth
1 tablespoon dried sage
salt and pepper
3 tablespoons corn starch (optional)

1. Boil 2 cups chicken broth in a pot, add rice, cover and reduce heat to low.
2. Meanwhile, heat a large soup pot over medium heat and add the chicken, garlic and sage.
3. Add remaining broth to the chicken, reduce heat and allow to simmer covered until tender.
4. When rice is almost done, melt butter in a sauce pan over medium heat and add all of the vegetables. If you desire a thicker soup, whisk the corn starch into the butter while it melts.
5. Continue to cook the vegetables to desired doneness and add the rice and vegetables to the simmering chicken.
6. Allow soup to simmer to meld the flavors, season with salt and pepper and serve.

Makes 10 servings