Make the stock by cooking two chickens in about a quart and a half of chicken stock, plus water. Normal method, no dill, but can use a parsnip.
Slice mushooms and toss with 2T lemon juice. Let marinate for 10 minutes, then saute in some of the butter. When Mushrooms are done, add the leeks, pepper and garlic. Cook for about 5 minutes, and then add the stock and rice. Bring to a boil, reduce burner, cover, and simmer for about an hour. At this point, I added the chicken meat, and heated it through. Then use a stick blender to chop some of the mushrooms rice and chiken. You do NOT want to puree it. Just chop it up a bit. Add the cream, heat through, and season with salt, pepper, and lemon juice.

12/11/05 - I used about 1/2 a red pepper, and added some pablano too. Both were skinned, and chopped fine. I guess I used about 1/3 of the poblano. I also added additional mushrooms. I bought some oyster and shitake, both of which I sauted in some butter. They were added to the soup AFTER the stick blender, so there was something left to see.