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
- 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
- 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.
- 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.
- Add cream and thyme to stew; return to gentle boil, and cook for 5 minutes. Stir in sherry.
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.