Cookbook:Mushroom Tofu Soup

Cookbook | Ingredients | Recipes

Ingredients

• 10.5 oz soft (silken) tofu
• 1 ½ cups water
• 1 medium onion, chopped
• 8 oz mushrooms, thickly sliced
• 1 tsp thyme
• ½ cup dry red wine
• 1 tsp soy sauce
• salt to taste

Special equipment

• Blender
• Skillet

Procedure

1. In a blender, blend tofu and ¼ cup water for about 2 minutes, or until smooth
2. Add remaining ¾ cup water and process until blended.
3. In a large skillet, sauté onion for about 5 minutes.
4. Add mushrooms and thyme, and sauté 5 minutes more.
5. Add wine and simmer for 5 minutes.
6. Add tofu mixture and simmer until mushrooms are wilted.
7. Stir in soy sauce, and adjust salt to taste.

Notes, tips, and variations

• Using less water and/or adding some flour turns this into a delicious cream sauce for pasta.