creamy tofu and wild rice soup

it's been rather cool this summer, and as you all know by now i absolutely love soup.  so, any opportunity i get to make it, i take it.

i decided to bust out a minnesota favorite...vegan style, of course.

here is my rendition of a warm, delicious, creamy tofu and wild rice soup (this feeds MANY, fyi)
(yummy)

creamy tofu and wild rice soup

3 potatoes - diced
3 large carrots - chopped
3 celery ribs - chopped
2 cloves garlic - minced
1/2 yellow onion - chopped
1 cup long grain rice - cooked al dente
2 cups cooked wild rice
1/4 cup tamari
1 cup dry sherry
4 qts water
2 tbsp mushroom base

1 package tofu - crumbled and cooked in a skillet

1 cup creamy cashew sauce

1 tsp crushed red pepper flakes

1 tsp smoked paprika

1 tbsp olive oil

salt and pepper

in a large stock pot add your water, tamari, onions, garlic, carrots and celery.  bring to a boil then reduce to a medium heat and add your mushroom base, potatoes, red pepper flakes and paprika.  let this cook down for approximately 20-25 minutes.

in a medium skillet, add your olive oil and crumble your super firm tofu.  cook the tofu until it is browned.
remove from heat and set aside.

you can now add your "al dente" rice, wild rice and tofu.
cook for approximately 10-15 minutes and then add your dry sherry and creamy cashew sauce.

add salt and pepper to taste and let cook for 10-20 minutes.

serve with some crusty bread and a glass of cabernet.

enjoy!

p.s
remember, the longer soup cooks the better!

Comments

[molly]

This recipe gives me hope! There are a few items that i miss eating so much (allergies have turned me for the most part vegan) and cream of wild rice soup is one of them! Can't wait to try this out!

Let me know if you ever come up with a wicked 'eggs" "benedict"

[Jessica]

That looks so hearty and filling! I will have to try this in the fall.