This was comfort food. It’s raining sideways again here in Miami and you just gotta have something decadent. We used the following:
1.5 cups mushrooms, chopped roughly
1 carton of silken tofu
1 onion, diced
1/2 cup of white wine (we used a chardonnay)
1 tsp herbes de provence
1 pinch nutmeg
1 cube bouillon
1 generous pinch sage
2 tbsp onion powder
1 tsp garlic powder
2 tbsp nutritional yeast
1 tbsp olive oil
water to texture
salt and black pepper to taste
I combined the white wine and tofu in my blender and blended it until smooth. Then I put the onion and mushrooms in a pan and sauteed until the onion was translucent. I added the rest of the ingredients, adjusted the seasonings and then added water until I liked the texture.
I garnished with some shredded basil and served it. It was creamy and earthy and savory and soothing and with lots of protein and not a lot of fat. This would be awesome hot with a big tomato salad or as a cold appetizer. It’s also quick and easy enough to make for a quick lunch.
This is Christie, signing off!
That sounds delicious! But, dumb question ~ did you heat the soup or just the onion then make a cold soup?
Whatever you like. I prefer hot.
This was all inspired by a little rainy day and chardonnay…
True! … and I’m not ashamed.
This looks so yummy and sounds way too easy! I love it!