Average Rating: 5TOTAL TIME: Prep: 30 min. Cook: 45 min.
YIELD: 8 servings.Ingredients
- 1 pound fresh baby portobello mushrooms, sliced
- 1/2 pound fresh oyster mushrooms, sliced
- 2 tablespoons soy sauce
- 5 medium carrots, halved
- 5 celery ribs, halved
- 4 cups water
- 1 medium onion, quartered
- 2 bay leaves
- 2 teaspoons dried thyme
- 1 tablespoon lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 2 packages (1 ounce each) dried shiitake mushrooms
- 2 cups hot vegetable broth
- 1 package (12.3 ounces) silken firm tofu
- 4 green onions, chopped
Instructions
- 1. In a large microwave-safe bowl, combine portobello mushrooms, oyster mushrooms and soy sauce. Cover; microwave on high for 5 minutes. Let stand 5 minutes. Strain liquid into a large stockpot; set mushrooms aside. Add the carrots, celery, water, onion, bay leaves and thyme to stockpot. Bring to a boil over medium-high heat; reduce heat and simmer, uncovered, 30 minutes. Strain vegetables from stockpot; discard. Stir in lemon juice, salt, pepper and cayenne pepper.
- 2. Add dried mushrooms to hot broth; let stand until softened, 2-3 minutes. Strain liquid into stockpot, reserving 1/2 cup. Combine reconstituted mushrooms with reserved mushrooms. Place half of mushrooms into stockpot. Add remaining mushrooms, tofu and reserved broth into a blender. Cover; blend until smooth. Stir mixture into broth in stockpot. Cook and stir until heated through, 2-3 minutes. Sprinkle with green onions before serving.
Nutrition Facts
: 85 calories, 2g fat (0 saturated fat), 0 cholesterol, 574mg sodium, 10g carbohydrate (3g sugars, 3g fiber), 9g protein.
Diabetic Exchanges: 1 lean meat, 1 vegetable.
