- 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.