Tofu Cream of Mushroom Soup

Really nice soup without all the fat of real cream.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 12  ounces silken tofu
• 1  medium onion, chopped
• 5  garlic cloves, minced
• 1  tablespoon olive oil
• 8  ounces mushrooms, sliced thick (any type you like, I use button)
• 1  teaspoon dried thyme
• 1⁄2 cup sherry wine (not from the grocery store)
• 1  cup water
• 1  teaspoon soy sauce
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon cayenne pepper (optional)

Directions

1. In a large saucepan, saute onions and garlic in olive oil unilt onion is translucent.
2. Add mushrooms and thyme, saute 5 minutes.
3. Add sherry and simmer for an additional 5 minutes.
4. In a blender add silken tofu with the water. Blend until smooth.
5. Slowly add the blended tofu to the saucepan stirring thoroughly.
6. Add soy sauce, salt to taste. cayenne and continue to simmer until mushrooms are tender.