Ingredients
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1 tablespoon extra-virgin olive oil
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1 cup thinly sliced celery
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1 cup chopped carrots
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½ cup chopped onions
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8 ounces button mushrooms, sliced
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¼ cup all-purpose flour
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½ teaspoon ground pepper
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½ teaspoon salt
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4 cups low-sodium vegetable broth
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2 cups cooked wild rice
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½ cup heavy cream
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2 teaspoons lemon juice
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2 tablespoons chopped fresh parsley
Directions
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Heat oil in a large saucepan over medium heat. Add celery, carrots and onions and cook, stirring, until starting to soften, about 2 minutes. Add mushrooms and cook, stirring, until the mushroom liquid has mostly evaporated, about 5 minutes. Add flour, pepper and salt and cook, stirring, for 2 minutes more.
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Add broth and bring to a boil, scraping up any browned bits. Cook, stirring, until slightly thickened, about 2 minutes. Stir in rice, cream, lemon juice and parsley and cook until heated through, about 2 minutes more.
