Creamy Mushroom Soup

• 1 tablespoon nonhydrogenated margarine
• 1 large onion, chopped
• 1 pound soft or silken tofu, drained, or one 16-ounce can cannellini (large white beans), drained and rinsed
• One 15-ounce can vegetable broth
• 8 ounces small white or cremini mushrooms, sliced
• Salt and freshly ground pepper to taste

1. Heat the margarine in a soup pot, and add the onion.
2. Saute over medium heat until the onion is golden and soft.
3. Transfer the onion to a food processor along with the tofu or cannellini beans.
4. Process until smoothly pureed, add the vegetable broth, and process again briefly.
5. In the same soup pot, combine the mushrooms with enough water to keep the bottom of the pot moist.
6. Cover and steam the mushrooms until tender, 8 to 10 minutes.
7. Transfer the mixture from the food processor back to the soup pot and stir to combine with the mushrooms.
8. Add a little more water if too thick and heat slowly until heated through.
9. Season with salt and pepper and serve.
10. Or, if time allows, let the soup stand off the heat for an hour or so, then heat through as needed.
11. Creamy Mushroom Soup (this page)
12. Colcannon (page 186)
13. or
14. Roasted Potatoes with Bell Peppers and Onions (page 184)
15. Bountiful tossed salad
16. Steamed broccoli
17. Calories: 87
18. Total Fat: 4g
19. Protein: 6g
20. Carbohydrate: 6g
21. Cholesterol: 0mg
22. Sodium: 157mg

margarine, onion, silken, vegetable broth, white, salt

Taken from www.epicurious.com/recipes/food/views/-creamy-mushroom-soup-372729 (may not work)