3/4 cup Rice
1 tablespoon Salt
2 to 3 pounds Mushrooms of choice
1 Leek
4 cups Chicken Broth
2 tablespoons Oat Flour
1/2 cup dry, White Wine
3 tablespoons minced Flat Leaf Parsley
Black Pepper
2/3 cup Heavy Cream

Cook rice separately and set aside. 

Cut leek in half and finely chop white and green parts. Place butter in a small saucepan and sauté leek. 

In a soup pot, add the rest of the ingredients, except the cream, and bring to a boil.  Turn heat to low, and simmer for 15 minutes. 

Blend half of the soup safely in a blender, add it to the remaining soup in the pot, and then stir in the cream.