Mushroom Bisque Veg
by Maggi McElroy
Vegetables Soups Starter
Gluten Wheat free Eggless Healthy Eating
2 Onions, finely chopped
2 tbsp Margarine
350g/12oz Mushrooms, finely chopped
1 tbsp Paprika
1 teasp Cayenne Pepper
600ml/1pt Vegetable Stock
225g/8oz Soft or Medium Tofu
1 tbsp Vegetable Oil
2 tsp Lemon Juice
Melt the margarine in a medium saucepan then add the onion and sauté for 4-5 minutes
Add the mushrooms together with the
paprika and cayenne and stir to blend. Reduce
the heat, cover and continue to cook gently for 9-10 minutes.
Stir in the stock, salt and pepper, bring to the boil, and simmer for a further
Meanwhile, place the tofu, oil and lemon juice in a liquidizer or food processor
blend until smooth.
Stir this mixture into the saucepan, and heat gently, without allowing it to
and adjust seasoning if necessary. Serve
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