Wild Rice Bisque with Toasted Mushroom Croutons

Name: Wild Rice Bisque with Toasted Mushroom Croutons
Cuisine: American
Ingredients: 1 qt meat stock (mushroom or vegetable stock); ½ cup high quality wild rice (see my post on wild rice here for a list of suppliers ); 20 grams; 1/4 teaspoon finely minced garlic (for the mushroom croutons); Fresh sliced Italian parsley (a pinch for the mushroom croutons); 1 oz 1/4 cup small diced celery; 1 oz 1/4 cup small diced yellow onion; 1 oz 1/4 cup small diced fennel, or leek; Kosher salt and fresh ground black pepper (to taste); 3 tablespoons lard (bacon grease, or cooking oil); ½ cup heavy cream (or substitute mild cooking oil); 2 tablespoons dry sherry (optional); Hickory nut oil (to garnish (optional, or sub good olive oil))