Guest guest Posted November 9, 2000 Report Share Posted November 9, 2000 * Exported from MasterCook * Portobello Mushroom Soup Recipe By :Estrogen, The Natural Way - Nina Shandler Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- spray oil 1 pound Portobello mushrooms -- chopped 3 garlic cloves -- pressed 19 ounces silken tofu 1/2 teaspoon ground cumin 2 tablespoons dark miso 2 cups soy milk Spray a frying pan with oil and saute the mushrooms until browned. Place the mushrooms, garlic, tofu, cumin, and miso in a food processor with the S blade inserted. Process until smooth. Turn the mixture into a soup pot. Whisk in the soy milk. Tasye. Add more cumin if needed. Heat over medium-high heat. When the soup simmers, remove it from the heat. - - - - - - - - - - - - - - - - - - - Per serving: 48 Calories (kcal); 2g Total Fat; (31% calories from fat); 4g Protein; 5g Carbohydrate; 0mg Cholesterol; 13mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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