Grit -- Mock Cream of Chicken Soup

[Guest guest]

Luckily, I was able to get recipes from this cookbook formatted before my old

computer messed up!

 

The Grit is a restaurant in Athens, GA, not far from where I live, and where my

son spends a lot of time -- many of his friends go to college there at UGA.

 

Looks like a very interesting cookbook! I haven't had a chance to make anything

from it so far, but plan to.

 

 

* Exported from MasterCook *

 

Mock Cream of Chicken Soup

 

Recipe By :The Grit Restaurant Cookbook, Jessica Greene & Ted Hafer

Serving Size : 8 Preparation Time :0:00

Categories : The Grit Restaurant Cookbook

 

Amount Measure Ingredient -- Preparation Method

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

3/4 cup dried TVP in small light chunks

boiling water to cover TVP

2 tablespoons " chicken stock " powder

6 cups hot water

2 tablespoons vegan margarine

1 small yellow onion -- finely minced

2 stalks celery -- finely chopped

1/2 cup all-purpose flour

1/2 cup nutritional yeast

1/2 teaspoon onion powder

1 tablespoon chopped fresh parsley -- (or 1 tsp. dried)

1/2 teaspoon rubbed sage or 1/4 tsp. ground sage

1 1/2 cups soy milk

1/4 cup white wine

1 tablespoon Dijon mustard

1 tablespoon hot sauce

1 tablespoon vegan Worcestershire sauce

1 tablespoon soy sauce

 

Soak TVP in enough hot water to cover; set aside. Stir " chicken stock " powder

into 1 1/2 quarts of hot water; set aside.

 

Melt margarine in a large stock pot and add onion and celery. Saute until

onions are translucent and celery is tender, about 5 minutes. Add flour, yeast,

salt, pepper, onion powder, and herbs. Stirring frequently, cook over gentle

heat for 5 minutes. Increase hat and gradually add soy milk, stirring

vigorously until mixture is smooth. Add prepared TVP, prepared " chicken stock "

mixture and remaining ingredients. Simmer gently, stirring frequently, for 20

minutes. Serve immediately in warmed bowls.

 

Source:

" MC Formatted by Karen C. Greenlee "

S(ISBN):

" 1-58818-049-2 "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 88 Calories; 4g Fat (42.0% calories from

fat); 3g Protein; 10g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 297mg

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

Other Carbohydrates.

 

NOTES : This soup features chicken-flavored TVP (texturized vegetable protein),

an unglamorous name for a great product that can often make the difference

between a vegetarian dish that satisfies and one that doesn't. Also called for

is vegetarian " chicken stock " powder. Both ingredients are available at most

natural food stores.

 

For a richer version of this soup, substitute butter for vegan margarine and

whole dairy milk for soy milk.

Nutr. Assoc. : -9157 0 5451 0 4099 0 0 0 0 0 0 3627 0 0 0 0 1656 0