For All you Snowed In Texans-Chicken Mushroom Wild Rice Stew

If you can get to the store or have these items in your stocked pantry, this stew is deliious for another cold night in Texas!
1/4 cup butter
2 tables olive oil
1 cup chopped celery
1 tables minced garlic
2 (8 oz) containers sliced mushrooms
6 tables flour
2 teas garlic powder
1 teas salt
1 1/2 teas pepper
2 qts chicken broth
3 cups cooked wild rice
1 cup heavy whipping cream
2 tables chopped fresh thyme (or used dried, but only 1 tables if so)
4 cups chopped cooked chicken

In large dutch oven, heat butter and olive oil over medium heat until butter is melted. Add onion and celery and cook for 5 mins. Add garlic and cook for 2 mins. Add mushrooms and cook for 10 mins, stirring frequently. Add flour, garlic powder, salt, pepper and cook for another 2 mins, stirring constantly.
Gradually add chicken broth, stirring until smooth. Bring to a simmer; add chicken and rice and cook for 20 min, stirring occasionally. Add cream and thyme and return to a simmer, and cook for 10 min. Garnish with thyme if desired. Serve with hot french bread.