Place all ingredients for the mushroom soup in a large pot. Bring to a boil, reduce the heat, and let simmer for about 35 minutes or until the rice is fully cooked. Stir occasionally.
Meanwhile, put all ingredients for the oat cream in a blender. Blend for a minute until smooth and creamy.
When the soup is ready, pour the oat cream into the pot and stir. Cook for another 5 mins.
Sprinkle some chopped green onions or parsley and enjoy!
