‘Mushroom & Silken Tofu Soup’ recipe for Mushroom Week
Serves 42 tbsp olive oil
2 cloves garlic, chopped
1 leek, white part only, washed well and chopped
4 cups assorted mushrooms, chopped
1 litre of vegetable stock
1 tbls fresh sage leaves, chopped (or thyme)
Sea salt and cracked pepper
1 cup flat leaf parsley
180g silken tofu – 1 pkt, or 1 cup quark
Cracked pepperMethod – Saute your leek in oil until soft then add the garlic and mushrooms. Add stock, sage leaves and seasoning and bring to the boil. Let simmer until mushrooms are soft – this should only take about 15 minutes, but the longer you leave it simmering the nicer the end result will be. Put half the soup in a blender with the parsley and process until smooth. Now add the tofu and process again. Add the puree back to the pot. Taste for seasoning. Serve with cracked pepper and fresh sage leaves and /or flat leaf parsley. #janellapurcell #mushroomsoup
Serves 42 tbsp olive oil
2 cloves garlic, chopped
1 leek, white part only, washed well and chopped
4 cups assorted mushrooms, chopped
1 litre of vegetable stock
1 tbls fresh sage leaves, chopped (or thyme)
Sea salt and cracked pepper
1 cup flat leaf parsley
180g silken tofu – 1 pkt, or 1 cup quark
Cracked pepperMethod – Saute your leek in oil until soft then add the garlic and mushrooms. Add stock, sage leaves and seasoning and bring to the boil. Let simmer until mushrooms are soft – this should only take about 15 minutes, but the longer you leave it simmering the nicer the end result will be. Put half the soup in a blender with the parsley and process until smooth. Now add the tofu and process again. Add the puree back to the pot. Taste for seasoning. Serve with cracked pepper and fresh sage leaves and /or flat leaf parsley. #janellapurcell #mushroomsoup
