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Cream of Mushroom Soup (Version 1)

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INGREDIENTS
  • 560 grams / 1 1/2 pounds fresh mushrooms
  • 1 onion, chopped
  • 5 garlic cloves
  • 1 cup diced celery, leaves too
  • 1/2 cup vegetable broth
  • 310 grams / 11 ounces silken tofu
  • 1 cup soy milk
  • 1/8 cup tamari
  • 1/8 cup water

METHOD
Clean and chop mushrooms. Put veggies in broth and cook for 15 minutes, leaving to simmer on low. Puree with tofu, soy milk and spices. Return to the pot and heat through before serving.
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