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Dairy Free Cream of Mushroom Soup  Veg   HT  SP  30mins


Serves  4      Hot    Soup   Starter   Hors d'oeuvre   Vegan   Vegetarian    Healthy Eating   Gluten Wheat Dairy free  Eggless



   2 Onions, finely chopped

   2 tbsp Olive Oil

   350g/12oz Mushrooms, finely chopped

   1 tbsp Paprika

   1 teasp Cayenne Pepper

   600ml/1pt Fresh Vegetable Stock


   225g/8oz Soft or Medium Tofu

   1 tbsp Vegetable Oil

   2 tsp Lemon Juice




1. Heat the olive oil  in a medium saucepan then add the onion and sauté for 4-5 minutes .


2. 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.


3. Stir in the stock, salt and pepper, bring to the boil, and simmer for a further 3-4  minutes.


4. Meanwhile, place the tofu, vegetable oil and lemon juice in a liquidizer or food processor and blend until smooth.


5. Stir this mixture into the saucepan, and heat gently, without allowing it to boil.  Taste and adjust seasoning if necessary.  Serve immediately.




Dairy free Recipes   |  Egg Free Recipes  |  Gluten Free Recipes  |  Vegan Recipes



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