Creamy Wild Rice & Mushroom Soup

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup thinly sliced celery
• 1 cup chopped carrots
• 1/2 cup chopped onions
• 8 ounces button mushrooms, sliced
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground pepper
• 1/2 teaspoon salt
• 4 cups low-sodium vegetable broth
• 2 cups cooked wild rice
• 1/2 cup heavy cream
• 2 teaspoons lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. 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.
2. 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.