Thea's little kitchen

This soup gets amazing flavor from sauteed mushrooms, thyme and a splash of port. Though it is a rich bite, it is vegetable forward and doesn’t include any dairy. A perfect meal prep lunch option, out of this world with garlic bread.

• 1 Tbsp olive oil
• 1 white onion, diced
• 1 Tbsp flour
• 20 ounces mushrooms: chop ~15 ounces, thin slice and set aside the rest
  I used baby bellas but many varieties will work well.
• 2 cups vegetable broth
• ¹⁄₄teaspoon fresh ground black pepper
• 1 lb silken tofu (keep the liquid!)
• 2 tsp dried thyme
• 1 tablespoon port
• 1 teaspoon Worcestershire sauce
• Salt to taste

1. Heat oil in a soup pot.
2. Add onion and cook until softened and translucent, about 5 minutes.
3. Add flour, thyme, salt and pepper and cook, stirring constantly, until the flour is slightly browned. It will take about 1 minute too cook off the raw flour flavor.
4. Add the chopped mushrooms and broth, bring to a boil. Reduce heat and simmer, with a lid on, until heated through, about 10 minutes.
5. Add the tofu with the liquid, the Worcestershire sauce, and the port. Puree with a stick blender until super smooth.
6. Add back in the sliced mushrooms. Cook while stirring about 5 minutes, or until the mushroom slices are cooked through. Salt to taste and enjoy!

If you’re near Jersey City, check out Lifecap Farms for sustainable, locally grown mushrooms!