Mushroom Cream Soup
I love soups in general and when I first came across this brilliant mushroom cream soup recipe I was delighted and a bit confused at the same time. You see, one of the ingredients in this soup is tofu...yes, TOFU!
At first I thought it must've been a typo but I went ahead with anyway and was pleasantly surprised with the outcome. As it turned out, the tofu greatly enhanced both the taste and texture of the soup!
Ingredients:
300g Mixed Mushrooms (chopped or sliced)
1/2 Brown Onion (finely chopped)
2 cups Chicken stock
1/2L Fresh Milk
1/3 cup Fresh cream
250g Bean curd
Salt & Ground black pepper ( to taste)
Parsley (small amount; chopped)
Method:
1) Heat a medium saucepan and stir-fry the chopped onion briefly.
2) Add the mushroom and tofu and cook for 5 minutes.
3) Add the milk and chicken stock and heat over low-to-medium heat for about 10 minutes.
4) Stir the cream into the soup and cook for a further minute or two but do not allow the soup to boil.
5) Serve sprinkled with ground black pepper and chopped parsley.
