Guest guest Posted January 3, 2001 Report Share Posted January 3, 2001 * Exported from MasterCook * Cream of Mushroom Soup Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces silken tofu 1 medium onion -- chopped 5 garlic cloves -- minced 1 tablespoon olive oil 8 ounces mushrooms -- sliced thick 1 teaspoon dried thyme 1/2 cup sherry 1 cup water 1 teaspoon soy sauce pinch salt Serves 4 to 6 In a large saucepan, saute the onion and garlic in olive oil until the onion is translucent. Add the mushrooms and thyme, and saute for 5 minutes. Add the sherry, and simmer for another 5 minutes. In a blender, mix the tofu and water until smooth. Slowly add the tofu mixture to the saucepan, stirring thoroughly. Add the soy sauce and salt, and continue to simmer until the mushrooms are tender. Tip: For some extra spice in your Cream of Mushroom Soup, add 1/4 teaspoon cayenne pepper. Description: " This luscious soup proves that a little sweet wine is the perfect accent for the richness of fresh mushrooms. Use any combination of button, shiitake, porcini, or crimini mushrooms. " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 4g Fat (43.5% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 93mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.