2 c. cooked rice (white works, also)
1 lg. onion, chopped
1 c. chopped celery
1 can drained mushrooms, chopped
8 c. water
9 chicken bouillon cubes
1 c. flour
1 c. whipping cream
1 1/2 c. butter

Saute onion, celery and mushrooms in the butter until tender. Sprinkle flour over vegetables until well coated (mixture will be pasty). In a large Dutch oven pan add your rice and water with dissolved bouillon cubes. Add the vegetable mix and whipping cream. Heat until everything is blended and hot. DO NOT BOIL.