Free Cream of Mushroom Soup
Soup Starter Hors d'oeuvre
Vegan Vegetarian Healthy Eating Gluten Wheat
Dairy free Eggless
Onions, finely chopped
tbsp Olive Oil
Mushrooms, finely chopped
teasp Cayenne Pepper
Fresh Vegetable Stock
Soft or Medium Tofu
tbsp Vegetable Oil
tsp Lemon Juice
Heat the olive oil in a medium saucepan then add the onion and
sauté for 4-5 minutes
Add the mushrooms together with
the paprika and cayenne and stir to blend.
Reduce the heat, cover and continue to cook gently for 9-10
Stir in the stock, salt and pepper, bring to the boil, and simmer for a
further 3-4 minutes.
Meanwhile, place the tofu, vegetable oil and lemon juice in a liquidizer
or food processor
blend until smooth.
Stir this mixture into the saucepan, and heat gently, without allowing
it to boil.
and adjust seasoning if necessary.
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