INGREDIENTS
1 cup
Carrots
1 cup
Celery
2 tbsp
Parsley, fresh
1
Shallot, medium
1 tsp
Thyme, dried
1 lb
White or cremini mushrooms
4 cups
Vegetable broth
1 cup
Wild rice, instant or quick-cooking
1/4 cup
All-purpose flour
1
Salt + pepper
1 tbsp
Olive oil
3/4 cup
Sour cream, reduced-fat
1/3 cup
White wine