Broccoli-Tofu Soup

[Guest guest]

* Exported from MasterCook *

 

BROCCOLI-TOFU SOUP

 

Recipe By :Better Homes and Gardens

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

8 ounces fresh tofu -- (bean curd)

1 tablespoon minced dried onion

1/2 teaspoon instant chicken bouillon granules

1/4 teaspoon dried basil -- crushed

10 ounces frozen chopped broccoli -- (1 package)

10 3/4 ounces condensed cream of potato soup -- (1 can)

2 cups milk

3/4 cup shredded Swiss cheese

 

Place tofu in a double thickness of cheesecloth or paper toweling. Press gently

to extract as much moisture as possible. Cut tofu into 1/2-inch cubes. In a

saucepan combine dried onion, bouillon granules, basil, and 1/2 cup water. Bring

to boiling Stir in frozen broccoli; return to boiling. Reduce heat; cover and

simmer 5 minutes or till tender. Do not drain. Stir in soup. Gradually add milk;

bring to boiling. Reduce heat. Add tofu and cheese, stirring till cheese is

melted. Makes 4 servings.

 

Description:

" Provides 28% U.S. RDA of protein per serving "

Source:

" MEATLESS MAIN DISHES, p. 51 "

S(MC typos courtesy Lorraine S.):

" posted to Veg-Recipes list, June 2002 "

Copyright:

" 1981 Meredith Corporation "

 

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

Per Serving (excluding unknown items): 265 Calories; 14g Fat (46.9% calories

from fat); 18g Protein; 19g Carbohydrate; 3g Dietary Fiber; 40mg Cholesterol;

790mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2

Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 5290 3132 26441 0 0 0 0 0