1. Heat canola oil in heavy saucepot over medium heat.
2. Add onions, mushrooms, and sea salt. Sweat the vegetables for 2 to 3 minutes or until onions become translucent.
3. Add the gluten-free flour and stir. Cook for 3 minutes or until mixture begins to brown.
4. Using a whisk, mix in 2 cups of rice milk and allow for soup to reach a soft boil.
5. Add vegetable stock and white pepper.
6. Cook for an additional 5 minutes and occasionally whisk.
7. Serve warm and enjoy!

** Not the biggest fan of mushroom? Replace this ingredient with your favorite vegetable and enjoy.**