Cream of Mushroom Soup

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Cream of Mushroom Soup

 

Recipe By :Soyfoods Cooking for a Positive Menopause - Bryanna Clark Grogan

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons nondairy margarine

2 medium onions -- minced

2 cloves garlic -- minced

1 1/2 cups thinly sliced crimini mushrooms

salt, to taste

4 cups vegetarian broth

1 bay leaf

1 teaspoon dried thyme

1 teaspoon dried tarragon

1 pound medium-firm tofu

1 1/2 cups water

2 tablespoons potato starch

freshly ground pepper, to taste

pinch freshly grated nutmeg

1/4 cup chopped fresh parsley

 

Melt the margarine in a medium pot over medium-high heat. Add the onions and

garlic,, and saute for a couple of minutes. Add the mushrooms and saute about 5

minutes, salting to taste, until the juices have evaporated. Add broth, bay

leaf, thyme, and tarragon, and simmer for 10 minutes.

 

Meanwhile, in a blender or food processor, puree the tofu, water, and potato

starch until very smooth. Add to the mmushroom mixture, reduse the heat to low,

and stir until slightly thickened. Add salt, pepper, and nutmeg to taste.

Serve each bowl with a sprinkling of parsley on top. Serves 4 to 6

 

Description:

" This is one of my husband's old favorites. "

 

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Per Serving (excluding unknown items): 42 Calories; trace Fat (3.5% calories

from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 7mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0