Mushroom-Sesame-Tofu Soup

[Guest guest]

We're getting pelted by a winter storm, all the more reason to make and enjoy

soup!

 

 

* Exported from MasterCook *

 

Mushroom-Sesame-Tofu Soup

 

Recipe By :Moosewood Collective

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons peanut oil or vegetable oil

1 1/2 cups chopped onions

1 teaspoon grated fresh ginger root

3 celery stalks -- sliced

2 cups sliced mushrooms -- (8 ounces)

1/8 teaspoon cayenne

1/2 teaspoon salt

2 bay leaves -- (2 or 3)

4 cups undrained whole tomatoes -- chopped

1 cup vegetable stock or water

2 tablespoons tahini

3 tablespoons peanut butter

1 cake tofu -- pressed and cut into 3/4-inch cubes

 

Saute the onions and ginger in the oil for about 4 minutes. Add the celery and

continue to saute for about 5 minutes. Stir in the mushrooms, cover, and cook on

low heat for about 10 minutes. Stir in the cayenne, salt, and bay leaves. Add

the tomatoes, their juice, and the stock or water.

 

Simmer covered for about 20 minutes. Add the tahini and peanut butter, stirring

briskly to dissolve. Finally, add the cubes of tofu. Continue to simmer on very

low heat for 20 minutes, stirring occasionally to prevent scorching.

 

 

 

Source:

" New Recipes from Moosewood Restaurant "

Copyright:

" 1987 Vegetable Kingdom, Inc. "

 

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Per Serving (excluding unknown items): 133 Calories; 9g Fat (55.8% calories from

fat); 7g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 243mg

Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0

Other Carbohydrates.

 

NOTES : A classic of eclectic post-hippie cuisine, this chunky protein-rich soup

is a complete meal with bread and a crisp salad. This is one of our favorite

soups

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0