Ingredients

• 1 tbsp. olive oil
• 1 lb. white or cremini mushrooms, sliced
• 1 c. celery, chopped
• 1 c. carrots, chopped
• 1 medium shallot, chopped
• 1/4 c. all-purpose flour
• salt + pepper to taste
• 1/3 c. white wine
• 1 tsp. dried thyme
• 4 c. vegetable broth
• 1 c. instant or quick-cooking wild rice
• 3/4 c. reduced-fat sour cream
• 2 tbsp. chopped fresh parsley

Instructions

1. Heat oil in a Dutch oven over medium heat. Add mushrooms, celery, carrots, and shallot and cook, stirring often, until softened (5-7 minutes). Stir in flour, salt, and pepper and cook for 2 minutes, stirring constantly. Add white wine and thyme; increase heat to medium-high and cook 2 minutes more.
2. Add broth to Dutch oven and bring to a boil. If you're using instant rice, add it now and reduce heat to a simmer. Cover and cook until rice is tender, 5-7 minutes, then stir in sour cream and parsley.

Notes