In a saucepan cook the brown rice according to the packet instructions, then drain.
Whilst the rice is cooking gently heat the oil in a large soup pot and add the onion and garlic. Sauté for about 3 – 4 minutes. Then stir in the mushrooms and sauté for about 6 - 8 minutes until cooked through.
Add the vegetable stock, milk, and corn flour mixture. Stir well, bring to the boil, then turn down to simmer gently for about 25 - 30 minutes.
Stir the cooked rice and parsley into the mushroom soup and season to taste.
Notes
*Use brown rice or wild rice. White rice will turn out too soggy.