Cream of Mushroom Soup

Serves 4-6

1lb white mushrooms sliced
4oz shitake mushrooms sliced
3 tbsp sunflower oil
1 onion chopped
5 cups stock or water
2 tbsp soy sauce
1/4 cup long grain rice
salt and ground black pepper
1 1/4 cups milk
fresh parsley chopped or almond flakes

1. Put all the mushrooms into a large saucepan with the oil,
onion and celery. Heat until sizzling then cover and simmer
for about 10 minutes, shaking the pan occasionally.
2. Add stock or water, soy sauce, rice and seasoning. Bring to
a boil then cover and simmer gently for 20 minutes until the
vegetables and rice are soft.
3. Strain the vegetables reserving the stock and puree until
smooth in a food processor or blender. Return the
vegetables and reserved stock to the pan.
4. Stir in the milk, reheat until boiling and taste for
seasoning. Serve hot sprinkled with a little chopped parley
and a frew almond flakes.