1. Set a skillet over medium heat.

2. Once hot, add the rice and stir occasionally as you toast it off for about 5 minutes.

3. Place the rice in a saucepan and add 3 cups of water. Bring to a boil, then reduce to low heat and cover as the rice cooks, about 12 minutes.

4. In a large stockpot or Dutch oven, heat the olive oil over medium heat.

5. Once hot, add the onion, carrots and celery and cook for 4 minutes until softened.

6. Add the garlic and cook for 1 minute.

7. Add the butter and once melted, stir in the flour until all vegetables are well-coated.

8. Whisk in the chicken broth and increase heat to medium-high.

9. Once simmering, add the cream and after 2 minutes, reduce heat to medium-low and add the rice, salt and pepper to the soup.

10. Stir well and continue to cook for 4 minutes before serving.