I love mushrooms! And I love soup! This recipe came to me randomly while trying to figure out what to do with some leftover tofu in the fridge. This soup is very filling. Also, it makes a LOT. So you better be hungry. And you better like mushrooms!
0.5 oz dried wild mushrooms
2 1/2 tbsp. Earth Balance margarine
2 onions, sliced thinly
3 cloves garlic, minced
4 c. vegetable stock
2 c. water
1/2 c. white cooking wine
3 tsp. dill weed
1/4 tsp. coriander
1 bay leaf
1/2 block of firm tofu
Soak dried mushrooms and press tofu for 30 minutes.
Slice button mushrooms thinly. Chop up your onions and garlic. Once the tofu is completely drained, cut it into cubes.
Pull your dried mushies out of the water they’ve been soaking in. Pour that water through a coffee filter and into a separate bowl to remove the dirt/sticks/etc.
Heat margarine a soup pot over medium heat. Add onions and garlic; cook them until the onions are translucent. Add the button mushooms; cook them until they’re releasing moisture and starting to shrink. Add the cooking wine and give it all a good stir.
Add the water, vegetable stock, tofu, re-hydrated mushies and the water they soaked in, the bay leaf, dill and coriander. Give it another good stir. Raise the heat to high.
Once the soup starts to boil, reduce the heat back to medium and allow it to simmer for 60 minutes.
Once the 60 minutes is up, remove the bay leaf. Reduce heat to low. Spoon out half of the soup and ALL of the tofu into a blender. Blend until completely smooth. Return the blended mixture to the pot. Give it one last stir and serve!
