Creamy Mushroom Soup
Creamy Mushroom Soup
- 1 pound mixed mushrooms
- 3 stalks celery
- 1 large white onion
- 2 parsnips
- 3 carrots
- 5 cloves garlic
- 3 cups stock or broth
- Chopped herbs (thyme and rosemary)
- 1 block CinSoy Firm Tofu
- Roast or simmer coarsely chopped vegetables and herbs in your stock until nice and tender.
- Add your drained CinSoy Firm Tofu and purée with a stick blender (or transfer to a regular blender and blend) until creamy and season to taste.
- Sauté some additional mushrooms and scatter over the top for texture and flavor.