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May 30, 2014

Cream of Mushroom Soup

Margo DeMello

Serves 2

1/2 onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
2 cups (450g) sliced mushrooms
1/4 teaspoon dried thyme
1/4 teaspoon paprika
Salt and pepper to taste
1/3 cup (75ml) sherry
1/2 pound (225g) silken tofu
2 cups (450ml) vegetable stock
1/2 teaspoon vegetarian Worcestershire sauce or soy sauce

In a large saucepan, sauté the onion and garlic in the oil until the onion is translucent.

Add the mushrooms and spices, and sauté for 5 minutes.

Add the sherry, and simmer for 5 more minutes.

In a blender, combine the tofu and the vegetable stock (which should be cool) for at least 5 minutes until very smooth.

Add the tofu mixture to the saucepan, and stir into the mushrooms. Add the Worcestershire sauce, stirring constantly, and simmer for another 2 minutes.

Courtesy of Margo DeMello, author of Low-Carb Vegetarian.