Creamy Tofu Mushroom Soup
- 1/2kg sliced mushrooms
- 50g diced carrot (optional)
- 200ml olive oil
- 1 garlic clove
- 1 small onion
- 100g tofu
- 1 tablespoon flour (plain)
- 6 cups of chicken stock or water
- salt and pepper to taste
- 1 tablespoon sour cream
Heat oil in saucepan, add anion and cook until soft. Add garlic and mushrooms, carrot and tofu – cook over low heat for 5 min. Stir in flour and cook for 1min. Add chicken stock and seasoning, bring to the boil and simmer for a few minutes until soup is thickened. Remove from heat, stir in sour cream and serve. |
