Guest guest Report post Posted March 16, 2010 I've found that blending a small amount (depends on how thick you want it) of the very soft " silken " tofu into a liquid (broth or vegetable juices or whatever) makes a very NICE " creamy " -texture and consistency for a soup base. You'll need to season it to your liking to give it whatever flavor you want, but the " cream " texture is exceptional. I have always made " cream " soups out of the flour-oil (or butter)-and liquid method, and I SO like this better! I just happened upon it as an " experimental " idea I had and now that's the way I'd go if making a " cream of mushroom " or any other soup of similar consistency. This can get it close to the consistency you seem to be wanting without having to make it so " fatty " and rich. Best wishes! --Laura B., in Illinois Quote Share this post Link to post Share on other sites
Guest guest Report post Posted March 16, 2010 That's a really good idea. I actually accidentally put about a cup of frozen silken tofu in lentil soup the other night. I thought it was vegetable broth (I had frozen both in plastic bags in the freezer and I think the tofu sort of changed color) -- but it worked fine. Audrey Quote Share this post Link to post Share on other sites
Guest guest Report post Posted March 16, 2010 One easy way for this... if you use a pressure cooker, especially with any kind of legumes is just leave it to cook longer. You get a nice creamy texture. Navy beans are real good for that. Ted Quote Share this post Link to post Share on other sites