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.