Prepare the rice in accordance with the stipulations on the box.
1
Heat olive oil in a heavy pot or Dutch oven and sauté carrots, celery, onion, and mushrooms for 8–10 minutes until softened while the rice cooks.
2
Add garlic, salt, and pepper to the veggies and simmer for 2–3 minutes. Add stock and chicken and boil.
3
While the soup simmers, melt butter in another pan. Make a roux by whisking flour into melted butter, then add cream and stir continually until thickened.
4
When the soup is ready to be served, add the béchamel sauce and the rice that has been cooked.
5