Ingredients

The following ingredients have 12 Servings
  • 2 tablespoons vegetable oil
  • 12 ounces cremini mushrooms (trimmed and sliced)
  • 2 tablespoons butter
  • 1 large onion (chopped)
  • 4-6 cloves garlic (minced)
  • 4 carrots (peeled and diced)
  • 4 celery stalks (diced)
  • ¼ cup all-purpose flour
  • 64 Ounces Low Sodium Chicken Broth
  • 1 teaspoon dried thyme
  • 1 ½ tablespoons Better Than Bouillon-Chicken Flavor
  • 1 ½ cups wild rice blend
  • 1 ½ cups frozen corn (thawed and well-drained)
  • 4 cups chicken or turkey (cooked and cubed)
  • 1 cup heavy cream
  • 2 tablespoons fresh parsley (chopped)

Instruction

  • Heat olive oil in a large Dutch oven over medium heat. Add mushrooms and cook until they begin to brown, about 8 minutes, set aside.
  • In a dutch oven, cook onion, garlic, carrots and celery in butter until softened. Add cooked mushrooms & flour and cook 1 minute, stirring constantly.
  • Add broth, thyme, Better than Bouillon, Wild rice blend, 1 ½ teaspoon salt, and 1 teaspoon pepper and bring to a boil.
  • Reduce heat to medium-low and gently simmer, partially covered, until the rice is just tender, about 25-30 minutes.
  • Add remaining ingredients and simmer gently to blend flavors, 10-15 minutes.
  • Adjust seasoning and serve.