Wild Mushroom and Rice Chowder

1 tablespoon butter 1 tablespoon olive oil 1 onion, thinly sliced 2 stalks celery, sliced 1 large clove garlic, minced 1/2 cup all-purpose flour 6 cups dark vegetable stock or beef or chicken stock, cooled4-6 cups sliced mixed mushrooms 1 large sprig fresh thyme (or ¼ teaspoon dried) ¼ teaspoon salt ¼ teaspoon pepper1¨ cups cooked wild, brown or white rice ¼ cup finely shredded fresh basil ½ cup whipping cream or half-and-halfIn a large saucepan, heat butter and oil over medium heat. Stir in onion, celery and garlic; cook for 5 minutes or until onion has softened. Sprinkle with flour and stir until absorbed. Slide pan off heat. Add stock a little at a time (to avoid lumps), stirring after each addition until smooth.Return saucepan to heat. Add mushrooms and thyme; bring to a boil. Reduce heat and simmer, covered and stirring occasionally, for 20 minutes or until vegetables are tender. Stir in salt and pepper; remove thyme sprig. Taste and adjust seasoning as needed. Just before serving, stir in rice and basil; heat until hot. Ladle into warmed soup bowls; serve garnished with a swirl of cream in the center.Serves six to eight.Nutrition values per serving: 164 calories, 6 g fat (2 g saturated), 26 g carbohydrates, 3 g fiber, 5 g protein, 9 mg cholesterol, 844 mg sodium.?125 Best Soup Recipes? by Marilyn Crowley and Joan Mackie (2005 Robert Rose, $18.95)