wild rice soup - version 2

Few months ago I posted a recipe for wild rice soup. This is another version, stuffed with more ingredients. I also added less flour so it's not as thick as last time. We like this version better -- probably because of the 'umami' from mushrooms. (The soup looks like the previous one, so I didn't take the picture. Sorry!)

Ingredients: 

Chicken breast - 1
Chicken stock - 4 cups
Water - 2 cups
Quick cooking long grain and wild rice with seasoning packet - 1 (6 ounce)
Mixed vegetables - 1 cup (or more if you like)
Onion - 1/2 med (chopped)
White Mushroom - 5 large (chopped)

Seasoning for chicken (Taco or carne asada seasoning) - 1 TBS

Butter - 1/2 cup (1 stick)
Salt & Pepper - 1/2 tsp each (or more, depending on your taste)
Flour - 2-3 TBS taken out from 1/2 cup
Milk - 2 cups

Prep:

1. Cook chicken breast for 10-15 minutes in boiling water. Shred it and mix with taco seasoning or carne asada seasoning.
2. Cut onion and mushroom into cubes.
3. Take the seasoning packet from the quick cooking rice box. 
4. Combine flour, salt & pepper. 

Cook:

1. In a 5-quart pot, heat chicken stock, water and chicken until boil. 
2. Turn off the heat once it's boiled. Add in long grain and wild rice (not the seasoning packet). Cover and set it aside. Make sure the heat is off. 
3. In another pot, heat 1 TBS of olive oil. Fry onion and mushroom for 5 minutes. Add to the chicken stock mixture. 
4. Add 1/2 stick of butter on the pot used for mushroom/onion. Once it's melted, add in the seasoning from the rice box. Mix until bubbly. Add in flour mixture all at once. Mix constantly to form a ball. Slowly, add in milk. Keep stirring using whisk so the milk will incorporate well with the flour mixture.
5. Add the milk mixture and mixed vegetable to chicken stock/water/chicken mixture. 
6. Heat for 20 minutes over medium-low heat. Don't let it boil - simmer.

Serve:

1. Serve with butter-garlic-toast: Heat 1 TBS of butter onto frying pan. Fry bread for 2 minutes on one side, turn with more butter. Sprinkle garlic powder on top. Fry until edges are nice and brown. Serve while it's hot.