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: MMMMM