Italian Winter Soup

2 tablespoons olive oil
1 pound Italian sausage pricked all over
1 medium onion, chopped
3 cloves garlic finely chopped
12 cups chicken stock 
2 cups  rice  (I often use pasta instead)
1/4 cup chopped fresh parsley
1 teaspoon chopped fresh basil 
1 Salt and pepper to taste
1 cup heavy cream

Sliced green onions to garnish

1. In a soup pot, heat the olive oil over medium heat. Brown the sausages on all sides, turning often, for 3 minutes; transfer to paper towels.

2. Add the onion and garlic to the pot. Cook, stirring often, for 5 minutes or until the onion softens.
3. Slice the sausages into 1/4 inch rounds. Add them with the stock to the pot. Bring to a boil, lower the heat, and simmer the soup for 45 minutes, skimming the surface occasionally.
4. Add the rice, parsley, oregano, basil, salt, and pepper to the pot. Cook, stirring occasionally, for 20 minutes until the rice is tender but still has some bite.
5. Remove from the heat. Stir in the cream, taste for seasoning, and add more salt and pepper, if desired.