This is one of my family’s favorite soups. It works well as a meal, when served with Garlic Basil Croutons and a salad, and is a great source of protein, fiber and other nutrients.
Yield: 6 servings
1/4 cup extra virgin olive oil
4-5 cloves garlic, chopped
1 large or 2 small onions, chopped
1/4 cup red wine (any type except sweet, non-alcoholic is ok)
1 package white, crimini and/or baby bella mushrooms (10 ounces), sliced
1/4 cup dried mushrooms soaked in 1 cup of water
4 cups vegetable stock or water with a bouillon cube
1 large bay leaf
2 leaves fresh sage or 1/4 teaspoon dried sage
2 tablespoons chopped fresh parsley or 3/4 teaspoon dried parsley
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 tsp nutmeg
1//8 teaspoon black pepper
1 package (12.3 ounces) silken tofu, drained
Warm the olive oil in a large sauté pan over medium-high heat. Sauté the chopped garlic and onion until it is translucent. Add the fresh mushrooms. Strain the soaking mushroom, reserving the soaking liquid, and add the mushrooms to the mixture. Saute for several minutes, until the mushrooms are slightly softened. Add the wine and reduce the heat to medium. Cook the mixture for another five minutes, stirring occasionally. Transfer the contents of the sauté pan to a large soup pot. Add the stock, bay leaf, sage, parsley, salt, oregano, nutmeg and pepper. Add the soaking liquid from the dried mushrooms. Cook, covered, on low heat for 25 minutes. Blend the tofu in a blender or food processor until smooth. Set aside. Blend the soup in small batches, not forming a puree, but leaving some texture and small mushroom pieces. Stir in the tofu until it is evenly distributed.
Hint: You don’t have to spring for expensive dried porcini mushrooms. Go to your local Asian market and get a huge bag of dried mushrooms for cheap. It’ll last you a long time.