INGREDIENTS
1 c
carrots
1 c
celery
1 lb
cremini mushrooms
1 tsp
dried thyme
1/4 c
flour
2 tbsps
fresh parsley
3/4 c
low fat sour cream
1 tbsp
olive oil
1 c
quick-cooking white rice
4 servings
salt
1 medium
shallot
4 cs
vegetable broth
1/3 c
white wine