This is simple, thick and creamy textured soup.

No. of Servings: 44 cups Fresh Mushrooms (sliced)
1 Onion (chopped)
2 cloves Garlic (minced)
1 stalk Celery (chopped)
5 cups Vegetable Stock
1/4 cup Rice (uncooked)
3 tbsp Soy Sauce
2 tbsp Vegetable Oil
Salt and Pepper to taste

1. Heat oil in a wok and sauté mushrooms, onion and celery for 10 minutes.
2. Add vegetable stock, rice, and soy sauce.
3. Bring to a boil and simmer until rice is well cooked.
4. Using a blender, blend mushrooms, onion, celery and rice until smooth.
5. Stir back into wok. Season with salt and pepper.
6. Water can be added after cooking to make a thinner soup.
7. Serve hot with toast.

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