Wild Rice Soup

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3 tablespoons unsalted butter

2 carrots, diced

2 stalks celery, diced

1 large onion, diced

Kosher salt

2 cloves garlic, minced

1 fresh or dried bay leaf

Freshly ground black pepper

8 cups low-sodium chicken stock

1 cup wild rice, rinsed

2 tablespoons chopped fresh flat-leaf Italian parsley, plus more for serving

1 tablespoon chopped fresh dill

A few passes of freshly ground nutmeg

3 cups chopped roasted chicken

1/2 cup heavy cream, at room temperature

Zest of 1/2 lemon

Cayenne, for serving

Crusty bread, for serving