A mushroom soup that is clear rather than creamy. The Tamari enriches the taste as well as the appearance. –Lincoln House Country Inn, Dennysville, Maine
Simmer together stock, Tamari, bay leaves, vinegar, thyme, and parsley. Meanwhile, in a large pot, melt butter and saute onions until transparent. Add mushrooms, cook briefly, and stir in flour, blending well. Strain the stock and add to onion and mushroom mixture, mixing well. Season to taste with salt and pepper. Bring to a boil, then reduce heat, add rice, and simmer for 25 minutes. Garnish with chives.