Title: Wild Rice and Mushroom Soup
Rinse rice under water at least 2 times. Drain and set aside.
Saute onion, garlic, and scallions in olive oil 2 minutes.
Add rice and chicken stock and cook 45 minutes.
Add lemon rind and juice, thyme, parsley, carrot, celery, chicken (optional), and mushrooms and cook 40 minutes more.
Stir in evaporated milk, wine, and salt and pepper to taste. Blend well and heat over low heat 2 minutes, making sure mixture does not boil.