Prepared by Ron & Terri, September 2004

2 Tsp Extra Virgin Olive Oil	-Sliced
2 Sweet Onions, Diced	6 Cups Plain Rice Milk
Pinch Sea Salt	2 Tsp White Miso
5-6 Dried Shiitake Mushrooms, Soak	2-3 Scallions, Thinly Sliced For
-Until Tender & Thinly Slice	-Garnish
3 Cups Button Mushroms, Thinly

Heat oil in a soup pot over medium heat. Add onions and a pinch of sea salt; sauté until limp, about 5 min. Add shittake mushrooms and a pinch of sea salt; sauté 1 min. Add button mushrooms and a pinch of salt; sauté until mushrooms begin to release their juices. Add rice milk, cover and bring to a boil over medium heat. Reduce heat to low and simmer for 30 min. to develop flavors. Remove a small amount of liquid to dissolve miso. Stir miso mixture gently into soup and simmer, uncovered, for 3 to 4 min. to activate enzymes in miso. Serve hot garnished with scallions.