Ingredients:

• 1 tbsp extra-virgin olive oil
• 2 cups sliced mushrooms,
• ¾ cup chopped celery
• ¾ cup chopped carrots
• ¼ cup chopped shallots
• ¼ cup all-purpose flour
• ¼ tsp salt
• ¼ tsp freshly ground pepper
• 4 cups chicken broth
• 1 cup quick-cooking or instant wild rice
• 3 cups shredded cooked chicken, or turkey
• ½ cup sour cream
• 2 tbsp chopped fresh parsley

Method:

• Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes.
• Add flour, salt and pepper and cook, stirring, for 2 minutes more.
• Add broth and bring to a boil, scraping up any browned bits.
• Add rice and reduce heat to a simmer.
• Cover and cook until the rice is tender, 5 to 7 minutes.
• Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.