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Tasting intensely of the forest, this hot soup is a substantial first course for 4-6 people.

• 5 cups vegetable or chicken stock
• 2 Tablespoons soy sauce
• 2 Tablespoons red wine vinegar
• 1 bay leaf
• 3 teaspoons minced parsley
• 1/8 teaspoon thyme, crumbled
• 2 Tablespoons butter
• 2 medium onions, minced
• 1 pound dark gilled mushrooms, on the old side, sliced thinly
• 2 Tablespoons flour
• salt and pepper
• 2 Tablespoons rice (or wild rice)

Simmer the stock, soy sauce, vinegar, parsley, thyme, and bay leaf in a large saucepan for 30 minutes.

At the same time, melt the butter in a large saucepan over low heat. Add onions and cook until translucent, stirring occasionally--about 10 minutes. Turn up the heat to medium, add mushrooms, and stir them around until their liquid is released. Add flour and stir for 3 minutes.

Strain the stock, then slowly stir it into the mushroom mixture. Season with salt and pepper. Bring to a boil, mix in rice, and simmer for 25 minutes. Soup can be refrigerated at this point until you're ready to serve.

When ready to serve, reheat the soup, ladle into bowls, and garnish with chives or green onions.