Mar 15, 2008
First I lost the Olive oil because it doesn't do a darn thing for the recipe outside of creating a fat base to cook in. I did the onion, garlic and my addition of mushrooms in the vegetable broth. I also used 10 ounces Frozen Spinach because I forgot to buy it. I also used Mori Nu Firm. The base before the addition of the spinach would be great alone. Wonderful flavor. The Tofu/Spinach addition changed it enough that since we don't use salt, I added Mrs. Dash Tomato, onion and herb seasoning to taste [which means a LOT in our case.] To assist the mushrooms in providing the deeper tone that meat would provide, I added a tiny bit of Hickory Liquid Smoke. It was thick and it cooked very fast however I have a stove with cast iron burners so this will make a BIG difference. It took an hour to cook totally for me. It did need additions of Vegetable Broth but since I always keep a large supply on hand this was not a problem. Simply add as needed. I pureed at the end. Then added more broth as needed to desired consistancy and heated, served. I never made a cream soup where I didn't have to adjust at the end for desired thickness. It's common sense. Oh I also used regular potatoes. They worked fine.
—philocrates
