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Vegan Cream of Mushroom Soup
Ingredients
  • 1 tablespoon oil
  • 1 medium leek, halved lengthwise then sliced
  • 750 g (~ 1 ⅔ lb) mushrooms, sliced
  • 4 cloves garlic, minced
  • Black pepper
  • 1 litre (~ 4 cups) hot vegetable stock
  • 350 g (~ 12 oz / ~ 1 ¼ cups) silken tofu
  • 2 teaspoon dried parsley (or a few sprigs fresh parsley, roughly chopped)
  • 3 tablespoon pine nuts
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