Recipe: Cream of Brocolli and Mushroom Soup (w/ tofu)

[Guest guest]

If you like what's in tofu, but can't stand the texture of it, try

this creamy comfort-soup.

 

 

ingredients:

- 2 fist-size chunks of brocolli

- 2-3 mushrooms

- 1 green-onion

- 1 can cream of celery or cream of mushroom soup

- milk (or water)

- 150g of soft or medium tofu

- salt and pepper (to taste)

 

optional:

- celery salt

- oregano

- basil

- parsley

 

 

In a saucepan combine: can of soup with as much milk or water as is

recommended on the can (more milk makes for a creamier soup) and the

tofu. Use a hand-mixer and blend well. There will still be little

white tofu-bits.

 

Bring to a boil on the stove. Chop and add vegetables. (Small is best

here.) Season to taste with whatever you want.

 

Cook on a low temperature, stirring often, for 15 minutes or until

brocolli is as soft as you like it, being careful not to scald the

milk or burn it.

 

Serve with French bread or crackers and cheese. You can even grate

and melt some mozarella cheese into the soup for added creaminess.

 

Could be made without tofu, or using different vegetables.

 

Enjoy!

 

~Lily Frost