Clean the mushrooms, rinse, drain, turn through the coarse wheel of the meat grinder and leave in a baking dish for 1 hour until the mushrooms have browned. The flavor will be more intense.
Peel and finely dice the onions and sauté in butter with the mushroom puree. Add the long-grain rice, pour in about a third of the vegetable soup, let it bubble up and simmer with the lid open until the liquid is absorbed. Then pour clear soup repeatedly. After about 25 min the long grain rice is almost cooked.
Add walnuts, pepper and whipped cream, put the lid on, remove the saucepan from the stove and leave the long-grain rice to soak for 5 minutes.
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