Creamy Mushroom Soup Serves 6-8 This
recipe is so creamy and delicious, yet it uses cooked rice instead of
non-dairy milk for smoothness! You can substitute broccoli or asparagus
tips for the mushrooms to create other tasty variations. Ingredients: 1 small-medium onion, chopped 24 mushrooms- 1/2 cremini, 1/2 shitake, chopped, or any combination 1 container or 4 cups low sodium vegetable broth 1 tsp dried thyme 2/3 cups rice (brown, arborio, jasmine, or basmati) 4 cups water Sea salt and pepper, to taste Directions: In a large pot, cook onions in 1/4-1/2 cup water until tender. Set onions aside. Sautee mushrooms in 1/4-1/2 cup water until juicy. Set aside 1/2-3/4 cups of mushrooms. Combine onions, remaining mushrooms, vegetable broth, thyme, rice, and water. Bring to a boil, then reduce heat to low-medium, and simmer, covered, for about 40 minutes, or until rice is very tender. Transfer
in batches to a blender, and blend until creamy. Return blended soup to
pot, stir in mushrooms, and add sea salt and pepper to taste.