Читать книгу The Tofu Cookbook: Over 150 quick and easy recipes - Leah Leneman - Страница 13

Tofu adds a creamy base to this soup, leaving the taste and texture of the mushrooms to the fore.

IMPERIAL/METRIC		AMERICAN
2	onions	2
2 tbs	vegetable margarine	2 tbs
¾ lb (340g)	mushrooms	6 cups
1 tbs	paprika	1 tbs
¼ tsp	cayenne pepper	¼ tsp
1 pint (570ml)	vegetable stock or water	2½ cups
as required	sea salt	as required
as required	freshly ground black pepper	as required
½ lb (225g)	soft or medium tofu	1 cup
1½ tbs	vegetable oil	1½ tbs
3 tsp	lemon juice	3 tsp

1 Chop the onions and sauté in the margarine for 4–5 minutes.

2 Chop the mushrooms finely, add to the onions with the paprika and cayenne and stir. Cover the pan and leave to cook for 7–10 minutes.

3 Stir in the stock or water and the salt and pepper, bring to the boil, and simmer for a further 3–4 minutes.

4 Put the tofu, oil and lemon juice in a liquidizer and blend. Stir this mixture into the saucepan, and heat gently, without allowing it to boil. Taste and adjust seasoning if necessary. Serve immediately.