Tofu "cream" of Mushroom SoupSubmitted by: SHAYBRACKNEY
IntroductionVegan "cream" of mushroom soup Vegan "cream" of mushroom soup
3 Tbsp. olive oil
1 Cup thickly sliced mushrooms
1/2 red onion
5 tsp. garlic, minced
1/2 C cooking sherry
1/2 tsp. thyme (dried is fine, fresh is better)
1 tub of silken tofu
1 Cup water
Salt to taste
Put tofu and water in a food proceesor. Blend until creamy. Slowly add sauce to pan and simmer on low until mushrooms are tender. It does need salt, but all in all...not a bad cold night soup!
Should be 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SHAYBRACKNEY.