Onederful® Cream of Mushroom Soup

Ingredients:

  • 8 oz. mushrooms, sliced
  • 1/2 medium onion, sliced
  • 3 tbsp. extra virgin olive oil
  • 1 cup vegetable broth
  • 1 pkg. Onederful®, WILDWOOD® MEDIUM/SOFT OR SPROUTOFU® SILKEN Tofu
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • pinch of white pepper

Preparation:

  1. Heat 2 tbsp. of olive oil in a medium pot on medium heat.
  2. Add onions and cook until tender. Add additional tablespoon of olive oil.
  3. Add the sliced mushrooms. Continue to cook until mushrooms are tender.
  4. Add the vegetable stock. Bring to a boil.
  5. Remove from heat and transfer to a blender. Blend until smooth.
  6. Add Tofu to blender and continue to blend until smooth and silky.
  7. Add salt, black pepper and white pepper.
  8. Transfer back to pot and bring to a boil, stirring occasionally
  9. Serve.

Note: For chunky version, sauté 2–4 oz. diced mushrooms and add to soup after boiling.


Developed exclusively for Wildwood Foods by Chef Tim Luym

Restaurateur, a San Francisco Chronicle three-star executive chef and Rising Star Chef.

Follow the latest creations from Chef Tim Luym:
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