This homemade mushroom soup is quite different from canned or the packaged soups.
1 lb brown mushrooms, sliced
½ cup sliced shiitake mushrooms, stems removed, sliced
Water for frying
1 onion, chopped
1 stalk celery, chopped
5 cups vegetable stock or purified water
2 tbsp Bragg
¼ cup long grain rice
Ground black pepper
1 ¼ cups of almond milk
Chopped fresh parsley to garnish
• In a large sauce pan add mushrooms, onions, celery and water for frying. Heat until sizzling, then cover and simmer for about 10 minutes stirring occasionally.
• Add the stock or purified water, soy sauce, rice and pepper. Bring to a boil, then cover and simmer gently for 20 minutes until the vegetables and rice are soft.
• Place soup in a blender or food processor and blend until smooth. Place the puree soup back into the pan
• Stir in the milk and reheat until boiling. Taste for seasoning. Serve hot, sprinkled with a little chopped parsley.