What luscious flavor from such basic ingredients! Pureed soft tofu or white beans make a deceptively rich base for a soup sure to please mushroom enthusiasts. Serve this soup as an introduction to light pasta or potato dishes.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Heat the margarine in a soup pot, and add the onion. Sauté over medium heat until the onion is golden and soft.
Step 2
Transfer the onion to a food processor along with the tofu or cannellini beans. Process until smoothly pureed, add the vegetable broth, and process again briefly.
Step 3
In the same soup pot, combine the mushrooms with enough water to keep the bottom of the pot moist. Cover and steam the mushrooms until tender, 8 to 10 minutes.
Step 4
Transfer the mixture from the food processor back to the soup pot and stir to combine with the mushrooms. Add a little more water if too thick and heat slowly until heated through. Season with salt and pepper and serve. Or, if time allows, let the soup stand off the heat for an hour or so, then heat through as needed.
Menu
Step 5
“Creamy” Mushroom Soup (this page)
Step 6
Colcannon (page 186)
Step 7
or
Step 8
Roasted Potatoes with Bell Peppers and Onions (page 184)
Step 9
Bountiful tossed salad
Step 10
Steamed broccoli
nutrition information
Step 11
Calories: 87
Step 12
Total Fat: 4g
Step 13
Protein: 6g
Step 14
Carbohydrate: 6g
Step 15
Cholesterol: 0mg
Step 16
Sodium: 157mg
