Creamy Onion Soup

[Guest guest]

Source: New Recipes From MooseWood Restuarant

Serves: 4

 

Creamy Onion Soup

(changes by me)

 

2 small potatoes, sliced

3 cups potato water and/or Vegetable stock

1 TBS vegetable oil

2 TBS margrine

3 1/2 cups chopped onions

1/3 cup dry white wine

6 ounces toffutii cream cheese at room temperature, cubed

1 cup soy milk

1 teaspoon black pepper

chopped fresh parsley

Small (fine ) grated carrot

 

Boil the potatoes in the stock or water until soft. Reserve the

liuid. Saute the onions in the margrine and oil on low heat for 10

minutes. Add the wine and simmer for 5 minutes. In a blender ( a food

processor does not work well for this) puree the cream cheese cubes,

sauteed onions, and cooked potatoes with a cup or two of the liquid in

which the potatoes were cooked. Pour the puree into a souop pot and

stir in the rest of the potato liquid, the cup of soy milk, salt and

pepper. Heat carefully, stirring occasionally,

Garnish with chopped parsley, and carrots.

This soup is an ideal first course for and elegant dinner. Its

pleasing light texture will not upstage and elaborate entree.