no-cream of mushroom soup
By Yankee Magazine|Nov 03 2007|
Ingredients
4 red onions — cut lengthwise into 1/2 inch thick
crescents
2 teaspoons minced garlic
1 cup dry red wine OR nonalcoholic red wine
2 teaspoons Sucanat or unrefined sugar (optional)
2 pounds button or cremini mushrooms (try with
fresh shiitake mushrooms mixed in) — sliced
1 ounce dried porcini mushrooms (optional) — soaked in warm
stock
1/2 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried tarragon
1/3 teaspoon ground nutmeg
8 cups vegetable stock
2 tablespoons tamari soy sauce
1 tablespoon balsamic vinegar
8 ounces low-fat silken tofu OR low-fat firm tofu
sea salt and freshly ground pepper to
taste
Instructions
In a soup pot, combine the onions, garlic, wine, and Sucanat. Cook over
medium heat, stirring often, until the onions are reddish brown, about 15
minutes. Add the mushrooms, including the porcini and their soaking liquid
(except the very bottom where the sand and grit have accumulated). Stir and
cook for 10 minutes. Add the herbs, nutmeg, and stock. Simmer the soup for
40 minutes. The mushrooms will be very soft. Add the tamari and vinegar.
In a blender or food processor, blend the soup and tofu, in batches if
necessary, until smooth. Add salt and pepper and serve.
The Millenium Cookbook by Eric Tucker & John
