Chicken, Mushroom, and Wild Rice Stew

Chicken, Mushroom, and Wild Rice Stew

With plenty of vegetables and fresh herbs, this comforting stew makes the perfect weeknight dinner.

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.