Mushroom Tofu Soup
This mushroom soup gets its creamy body from blended silken tofu instead of dairy. The tofu is whipped smooth with water, then stirred into a skillet of onion, thyme and mushrooms that have simmered in dry red wine. The wine adds depth and a little tartness, and a spoonful of soy sauce rounds out the savory side. Use less water and the same mixture becomes a pasta sauce.
Instructions
Put the tofu and ¼ cup of the water in a blender and blend for about 2 minutes, until completely smooth.
Add the remaining ¾ cup water to the blender and process again until the mixture is evenly blended. Set it aside.
In a large skillet, sauté the chopped onion for about 5 minutes.
Add the sliced mushrooms and the thyme, and sauté for 5 minutes more.
Pour in the red wine and simmer for 5 minutes.
Stir in the blended tofu and keep simmering until the mushrooms have wilted and softened.
Stir in the soy sauce, then taste and add salt as needed.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
