Cook rice according to package directions; set aside. Melt butter over medium heat; sweat onion, celery, carrot and garlic until onion is translucent. Turn heat to high and once the liquid has nearly evaporated and the pot sizzles, add wine. Stir to deglaze and return heat to medium. Add mushrooms and herbs. When mushrooms are cooked through stir in flour, distributing throughout.

Turn off heat and gradually add stock, stirring constantly to avoid lumps. Once all the stock has been incorporated, turn the heat back on and allow it to thicken to its full potential. Do not let it boil, just simmer. Once fully thickened, blend it in a high-powered blender/food processor with the Dijon mustard. (Be sure it's vented so the mixture doesn’t "burp" and splatter on you.) Return pureed soup to the stove and add hot cream. Stir well and bring to a simmer. Add the cooked rice. Serve immediately. Yield: 16-18 servings