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Ingredients
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
1/4 Cup All-Purpose Flour
64 Ounces Low Sodium Chicken Broth
1 Teaspoon Dried Thyme
1 1/2 Tablespoons Better Than Bouillon-Chicken Flavor
1 1/2 Cups Wild Rice Blend
1 1/2 Cups Frozen Corn Thawed and Well Drained
4 Cups Chicken or Turkey Cooked and Cubed
1 cup Heavy Cream
2 Tablespoons Fresh Parsley Chopped
Instructions
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 1/2 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.
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