Wild Mushroom and Potato Soup
4 servings
Ingredients
| Ingredient | Quantity | Unit |
|---|---|---|
| Black Pepper | 1 | to taste |
| Dill | 3 | sprigs |
| Greek Yoghurt | 4 | tbsp |
| Margerine | 2 | tbsp |
| Olive Oil | 2 | tbsp |
| Onion | 1 | |
| Paprika | 1 | tsp |
| Potatoes | 6 | |
| Salt | 1 | to taste |
| Smoked Tofu | 240 | g |
| Vegan Cream | 240 | ml |
| Vegan stock | 960 | ml |
| Vegetable Oil | 2 | tbsp |
| White Wine | 4 | tbsp |
| Wild Mushrooms | 750 | g |
Instructions
Dice the onion, potatoes and smoked tofu. Roughly chop the mushrooms.
Heat the olive oil and margarine in a stockpot over medium heat. Add the mushrooms and sauté for 5–6 minutes, stirring frequently. Add the white wine, stir to combine, then add the potatoes and stock and bring to a boil. Immediately reduce the heat to medium and simmer for about 15–20 minutes, until the potatoes are cooked. Using a slotted spoon, transfer three-quarters of the potatoes to a food processor or high-speed blender and purée until smooth. Return the puréed potatoes to the pot.
While the potatoes are cooking, heat the vegetable oil in a saucepan over medium heat. Add the onion and tofu and stir fry gently for 7–8 minutes, until the tofu is golden brown on all sides. Add the onion-tofu mixture, soy cream, and paprika to the soup and stir to combine.
Chop the dill.
Season to taste with salt and freshly ground black pepper. Ladle the soup into bowls, garnish with yogurt and dill, and serve.