MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creamy Mushroom Soup
Categories: Soups
Yield: 1 Batch

2 tb Olive oil
4 cl Garlic; chopped
1 sm Onion; chopped
225 g Mushrooms; sliced
1 ts Fresh thyme; minced -OR-
1/3 ts Dried thyme
Salt & pepper; to taste
300 g Box soft or silken tofu
250 ml Stock or water (1 c)
1 tb Sherry MMMMM--------------------------GARNISH-------------------------------
Olive oil; drizzle
Korean chili flakes

Heat oil and saute onions and garlic until onion is translucent and
garlic is lightly toasted. Stir in sliced mushrooms, thyme, some salt
& pepper. Saute for about 4 minutes.

Remove 1 tb of the mixture and set aside. See notes.

Add stock or water and tofu to pot and stir. Bring to a boil, reduce
heat, and simmer for 2 minutes. Don't over-boil, or the tofu can get
grainy.

Blend until smooth with a stick blender or in a food processor. Stir
in sherry. Adjust seasoning with more salt & pepper to taste. May
need about 1/2 ts or more additional salt.

Garnish with the reserved mushroom mix, a drizzle of olive oil, and a
sprinkling of Korean chili flakes. Don't skip this step as it adds
depth and layers.

Notes:

Usually I don't set any mushroom mix aside before blending. Instead I
saute a bunch of extra sliced mushrooms in another pan for about 4
minutes to add in at the end. Because mmmm mushrooms.

I generally use my homemade stock made from leftover chicken carcasses
and/or pork bones, but the soup can be vegan with vegetable stock or
water.

Recipe FROM: <https://toot.cat/@anne/116559144450596557>

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