Not Chicken Noodle Soup

• 2 tablespoons olive oil
• 2 yellow onions, chopped
• 4 garlic cloves, minced
• 2 celery ribs, finely sliced
• 2 cups carrots, diced
• 3 cups mushrooms, sliced
• 1 tablespoon dried basil
• 2 teaspoons dried rosemary
• 2 teaspoons dried parsley
• 1 pinch salt
• 24 ounces plain firm tofu
• 1 lb fusilli
• 12 cups vegetable stock (I love "Better than Bouillon")
• 12 teaspoon cayenne pepper
• salt and pepper

1. In a large soup pot, saute the garlic, onions, celery, carrots, mushrooms, and herbs in the olive oil, with a pinch of salt over medium heat.
2. Cook down until the mushrooms lose much of their water (about 15 minutes).
3. Add stock and tofu and bring to a boil.
4. Let boil for about 10 minutes.
5. **A word about the stock.
6. "Better than Bouillon" makes a number of vegan soup bases that mimic meaty flavors such as "no beef base" and "no chicken base."
7. I find that the soup comes out the best when a combination of these is used.
8. My personal favorite is to use three of their flavors, veggie, mushroom, and no chicken base.
9. They do have a bit of salt, so be mindful.
10. **.
11. Add fusilli and cook until al dente (usually 12 minutes) but depends on your brand of noodle.
12. Garnish with parmesan if you like!

olive oil, yellow onions, garlic, celery, carrots, mushrooms, basil, rosemary, parsley, salt, fusilli, vegetable stock, cayenne pepper, salt

Taken from www.food.com/recipe/not-chicken-noodle-soup-466896 (may not work)