What luscious flavor from such basic ingredients! Pureed soft tofu or white beans make a deceptively rich base for a soup sure to please mushroom enthusiasts. Serve this soup as an introduction to light pasta or potato dishes.

　　

Ingredients

6 servings

　　1 tablespoon nonhydrogenated margarine

　　1 large onion, chopped

　　1 pound soft or silken tofu, drained, or one 16-ounce can cannellini (large white beans), drained and rinsed

　　One 15-ounce can vegetable broth

　　8 ounces small white or cremini mushrooms, sliced

　　Salt and freshly ground pepper to taste

　　

Step 1

Heat the margarine in a soup pot, and add the onion. Sauté over medium heat until the onion is golden and soft.

　　

Step 2

Transfer the onion to a food processor along with the tofu or cannellini beans. Process until smoothly pureed, add the vegetable broth, and process again briefly.

　　

Step 3

In the same soup pot, combine the mushrooms with enough water to keep the bottom of the pot moist. Cover and steam the mushrooms until tender, 8 to 10 minutes.

　　

Step 4

Transfer the mixture from the food processor back to the soup pot and stir to combine with the mushrooms. Add a little more water if too thick and heat slowly until heated through. Season with salt and pepper and serve. Or, if time allows, let the soup stand off the heat for an hour or so, then heat through as needed.

　　

Menu

Step 5

“Creamy” Mushroom Soup (this page)

　　

Step 6

Colcannon (page 186)

　　

Step 7

or

　　

Step 8

Roasted Potatoes with Bell Peppers and Onions (page 184)

　　

Step 9

Bountiful tossed salad

　　

Step 10

Steamed broccoli

　　

nutrition information

Step 11

Calories: 87

　　

Step 12

Total Fat: 4g

　　

Step 13

Protein: 6g

　　

Step 14

Carbohydrate: 6g

　　

Step 15

Cholesterol: 0mg

　　

Step 16

Sodium: 157mg

　　The Vegetarian 5-Ingredient Gourmet