Creamy Mushroom Soup

1. 1

   Heat the margarine in a soup pot, and add the onion.

2. 2

   Saute over medium heat until the onion is golden and soft.

3. 3

   Transfer the onion to a food processor along with the tofu or cannellini beans.

4. 4

   Process until smoothly pureed, add the vegetable broth, and process again briefly.

5. 5

   In the same soup pot, combine the mushrooms with enough water to keep the bottom of the pot moist.

6. 6

   Cover and steam the mushrooms until tender, 8 to 10 minutes.

7. 7

   Transfer the mixture from the food processor back to the soup pot and stir to combine with the mushrooms.

8. 8

   Add a little more water if too thick and heat slowly until heated through.

9. 9

   Season with salt and pepper and serve.

10. 10

    Or, if time allows, let the soup stand off the heat for an hour or so, then heat through as needed.

11. 11

    Creamy Mushroom Soup (this page)

12. 12

    Colcannon (page 186)

13. 13

    or

14. 14

    Roasted Potatoes with Bell Peppers and Onions (page 184)

15. 15

    Bountiful tossed salad

16. 16

    Steamed broccoli

17. 17

    Calories: 87

18. 18

    Total Fat: 4g

19. 19

    Protein: 6g

20. 20

    Carbohydrate: 6g

21. 21

    Cholesterol: 0mg

22. 22

    Sodium: 157mg

* Per serving · 4 servings · Values may vary.

No additional tips available.