Chicken, Mushroom, and Wild Rice Stew
Serves: about 3 quarts
 
Ingredients
  • ¼ cup butter
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 tablespoon minced garlic
  • 2 (8-ounce) containers sliced fresh baby portobello mushrooms
  • 6 tablespoons all-purpose flour
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper
  • ½ teaspoon ground black pepper
  • 2 quarts chicken broth
  • 4 cups chopped cooked chicken
  • 3 cups cooked wild rice
  • 1 cup heavy whipping cream
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons dry sherry
Instructions
  1. In a large Dutch oven, melt butter with oil over medium heat. Add onion and celery, and cook for 5 minutes. Add garlic, and cook for 2 minutes. Add mushrooms, and cook, stirring frequently, for 10 minutes.
  2. Add flour, garlic powder, salt, white pepper, and black pepper to vegetable mixture; cook over medium heat, stirring constantly, for 2 minutes. Gradually add broth, stirring until smooth. Bring to a gentle boil. Add chicken and rice, and cook, stirring occasionally, for 20 minutes.
  3. Add cream and thyme to stew; return to gentle boil, and cook for 5 minutes. Stir in sherry.
Notes
Kitchen Tip: To make this soup ahead of time, follow the directions through step 2 until bringing to a gentle boil. Then, store in a covered container in the refrigerator. When ready to serve, continue with step 2.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/chicken-mushroom-wild-rice-stew/