Cream of Mushroom Soup

Melt butter in a large pot over medium heat. Add the diced onion and celery, and sauté for 4-5 minutes until softened and translucent.

Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their moisture and begin to brown.

Sprinkle the sweet rice flour evenly over the sautéed vegetables and stir well to coat, cooking the flour for 1-2 minutes to eliminate any raw taste.

Gradually pour in the water or stock, stirring constantly to prevent lumps from forming and to incorporate the flour mixture smoothly.

Bring the soup to a gentle boil, then reduce the heat to low and simmer until the soup thickens to a velvety consistency.

Use an immersion blender to partially or fully blend the soup to your desired texture, leaving some mushroom pieces intact for a rustic finish if preferred.

Season generously with salt and pepper to taste, stirring to combine. Taste and adjust seasoning as needed.

Ladle the hot soup into bowls and serve immediately, garnished optionally with a drizzle of cream or fresh herbs.