John Myers
Cream of Mushroom and Silken Tofu Soup
The perfect cream of mushroom and silken tofu soup recipe with a picture and simple step-by-step instructions.
- 2 Shallots
- 2 Garlic cloves
- 500 g White mushrooms
- 200 g Brown mushrooms
- 2 El Plant cream with butter flavor
- 150 ml Dry white wine
- 500 ml Vegetable broth
- 300 g Silken tofu
- 2 El Roasted, salted cashew nuts
- Additionally some oil or plant cream
- Cut shallots, garlic and white mushrooms into slices or coarse cubes. Cut the brown mushrooms into slices, put away for now. Sauté white mushrooms, shallots and garlic in the plant cream, deglaze with wine and stock, simmer for approx. 10 minutes. During this time, fry the brown mushrooms in a little oil. Roughly chop the cashew nuts. Take the soup pot off the stove, add the silken tofu and puree the whole thing. Transfer to a plate and garnish with the fried mushroom slices and cashews.
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