In a medium saucepan, add the rice to heavily salted boiling water. Reduce the heat to medium and gently simmer, uncovered, for 40-50 minutes till the rice is tender but still chewy

While the rice is cooking, heat a glug of olive oil in a medium-large soup pot or a small Dutch oven over medium heat and add the onions and celery to it

Sauté for 5-6 minutes until the vegetables are tender. Add the mushrooms and a pinch of salt, stirring frequently for 5-6 minutes more

Add ½ a pouch of the Chimichurri and give it a quick stir. Then add the white wine and let it bubble away for a couple of minutes

Add the broth into the pot and gently simmer, uncovered, for 15-20 minutes

Add the cooked rice to the soup pot and reduce the heat to low. In a small bowl, add a ladle of your broth to the cream, allowing it to temper and slowly stir it back into the soup pot

Add lemon juice and salt to taste and serve immediately