1 1/2 lb (675 g) white button mushrooms, thinly sliced

1 onion, finely chopped

1 stalk celery, chopped

3 tablespoons (45 ml) butter

5 cups (1.25 litres) chicken broth

1/4 cup (60 ml) long grain white rice

1/4 teaspoon (1 ml) ground nutmeg

2 tablespoons (30 ml) olive oil

1/2 cup (125 ml) cultured cream (crème fraîche)

Salt and pepper

Keep 125 ml (1/2 cup) of mushrooms aside for the topping.

In a large saucepan, brown the remaining mushrooms, onion, and celery in the butter over high heat. Season with salt and pepper. Add the broth, rice, and nutmeg. Bring to a boil. Cover and simmer for about 30 minutes or until the rice is tender. In a blender, purée the soup until smooth. Adjust the seasoning.

In a skillet over high heat, fry the reserved mushrooms in the oil until crisp. Season with salt and pepper. Drain on paper towels.

Ladle the soup into bowls and place about 15 ml (1 tablespoon) of cultured cream in the centre of each bowl. Garnish with fried mushrooms. Season with pepper.

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