I am posting this recipe for my husband and son. They love this soup. I find it too rich as it is made with soy milk, but they love the creaminess the soy milk gives this soup. Because the mushrooms cook down, this soup only makes a small pot.
1/2 cup onions, diced
16 cups mushrooms, sliced thinly ( I use a food processor with a slicing blade)
2 cups water
1/2 cup cooked brown rice
2 cups unsweetened soy milk, or other non dairy milk of choice
2 Tblsp cornstarch mixed with a a little cold water
4 tsp vegetable stock powder, or to taste
Saute onion in as little water as possible until soft.
Add mushroom and saute until cooked and the liquid has evaporated.
Meanwhile add water and brown rice to a high speed blender and mix until smooth.
Once mushrooms are cooked, add brown rice mixture, soy milk and vegetable stock powder to the mushrooms. Bring to a boil.
Add in cornstarch mixture and gently simmer for about a minute stirring constantly.
Adjust seasonings to taste.