Heat the olive oil in a large stock pan. Add the mushrooms, carrots, celery and onion to the pan and cook until vegetables are soft, about 8 to 10 minutes, stirring often.
Add in the parsley and thyme. Sprinkle in flour and cook until just toasted and lightly browned, stirring so the flour soaks up the liquid from the vegetables, about 2 minutes.
Gradually whisk in the soup, broth and rice, then bring to a boil. Reduce heat to low and simmer for 5 minutes until thickened and warmed.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.