Ingredients:

½ cup Wild Rice
3 tbsp. Butter
1 Celery Stalk, cleaned and finely chopped
1 medium Yellow Cooking Onion
1/3 pound Porcini Mushrooms, chopped
1/3 pound Button Mushrooms, finely chopped
1 tsp. Salt
4 Cup Vegetable Broth
2 tbsp. Flat-leaf Parsley, chopped
Fresh Ground Pepper
½ cup Heavy Cream

Method:

Cook wild rice according to package directions. Set aside.
In a soup pot, over medium-high heat, melt butter. Add celery stalk, onion, porcini mushrooms and button mushrooms. Sauté, stirring occasionally, for 15 minutes, until the vegetables are very soft.
Add the cooked rice, salt, vegetable broth, flat-leaf parsley and freshly ground black pepper. Reduce the heat to medium, and cook for 20 – 30 minutes.
Add heavy cream, and taste for additional seasoning.