TOFU-CARROT SOUP
1
8-oz. pkg. sliced button
mushrooms (2/2 cups)
2
stalks celery, sliced
1
medium onion, sliced
2
cloves garlic, minced
2
Tbsp. vegetable oil
4
cups sliced carrots
3
14-oz. cans vegetable
broth or chicken broth
1
12.3-oz. pkg. silken-style
firm tofu (fresh bean curd)
1
5-oz. can evaporated milk
1
tsp. chopped fresh thyme
'A
cup sour cream
Fresh thyme (optional)
Cayenne pepper (optional)
1.
In 4- to
6
-quart Dutch oven cook mushrooms,
celery, onion, and garlic in hot oil over medium
heat for 5 minutes or until softened. Add carrots
and broth. Bring to boiling; reduce heat.
Simmer, covered, for 20 minutes or until tender.
2
.
Let soup cool slightly. Cut up tofu. Place the
tofu and half of the broth mixture in a large food
processor or blender. (If you don’t have a large
food processor or blender, process mixture in
smaller batches.) Cover and process or blend
until smooth. Repeat with remaining broth
mixture and evaporated milk. Return all
blended soup to Dutch oven and heat through.
Stir in the 1 tsp. thyme and
salt
and
pepper
to
taste. Top servings with sour cream thinned
with 2 to 3 tsp.
water,
snipped thyme, and
cayenne pepper.
MAKES
6
MAIN-DISH SERVINGS.
To find more meatless recipes
visit BHG.com/meatless-dishes
PRIZE TESTED RECIPES - CONTEST DETAILS
SEE PAGE225
