Mary Miso - Recipes for every day - Cookbooks
2 shallots, chopped
2 cloves of garlic, chopped
2 table spoons olive oil
300g white mushrooms
3 twigs of thyme, plucked
100ml white wine
750ml vegetable stock
400g silken tofu
1 table spoon lemon juice
salt and pepper
Topping:
200g brown mushrooms, in thin slices
2 table spoons olive oil
salt and pepper
50g dried apricots, diced
2 table spoons roastet salted cashew nuts
In hot olive oil fry shallots and garlic. Add white mushrooms. Deglaze with white wine and season with salt and pepper. Add vegetable stock and let cook 5 minutes.
Add silken tofu and lemon juice. Mix with the blender.
Topping: Fry brown mushrooms in hot olive oil. Season with salt and pepper.
Serve soupt with brown mushrooms, apricots and cashew nuts on top.
