Sesame Mushroom Soup From Cooking for Healthy Healing, by Linda Reetor-Page

This soup is rich in non-dairy protein.

For 6 servings:

Sauté briefly in 2tbsp OIL until fragrant:

1 LARGE CHOPPED ONION

1tsp grated FRESH GINGER ROOT

½ tsp DRY BASIL (or 1tbsp FRESH MINCED BASIL)

A pinch of CAYENNE

Add and sauté for 7 to 10 minutes:

3 STALKS SLICED CELERY

2 CUPS SLICED MUSHROOMS

½ tsp SESAME or HERB SALT

¼ tsp BLACK PEPPER

Add and simmer about 15 to 20 minutes:

4 CUPS CHOPPED TOMATOES

½ CUP VEGETABLE STOCK

½ CUP WHITE WINE

3tbsp PEANUT BUTTER

2tbsp SESAME TAHINI

Add 1 CAKE TOFU in ½” dice, and simmer 5 minutes.

Serve hot with a little dry or fresh cilantro sprinkled on top.