This recipe makes a good deal of soup, because I cook with the goal of having lots of leftovers. If you have a small family and/or don’t want leftovers, you may want to cut the recipe down a bit.
I made this recipe up based on what sounded good to me at the time and what I had in the fridge, but if I may toot my own horn, it ended up being the tastiest mushroom soup I’ve ever had.
Ingredients:
- 24 oz white mushrooms
- 1 pkg silken tofu
- 1 small sweet onion, diced
- 1/2 cup white wine
- 2 cans of vegetable broth
- 2 pints cream
- 1/2 cup flour
- 1 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp white pepper
- 1 tsp savory
- 4 tbsp butter
Instructions:
Slice 12 oz of the mushrooms, cook in saucepan in 2 tbsp butter with 1/2 tsp savory until tender. Set aside in a bowl.
Finely chop the other 12oz of mushrooms. Cook with the diced onion in 2 tbsp butter in a large saucepan/pot (this will be the pot the final soup is made in so make sure it’s big enough). Add the other 1/2 tsp savory, the 1/2 tsp nutmeg, and the 1/2 tsp white pepper, and the 1/2 cup of white wine. Cook until the onions are soft, then add the tofu.
Stir in 2 cans of vegetable broth, bring to a boil.
Stir in 1/2 cup flour, then transfer to blender. Blend until smooth.
Pour back in saucepan and add the 2 pints of cream and the previously cooked sliced mushrooms, and 1 tsp salt. Bring to boil, then remove from heat and serve.
— 08:51:16 AM
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