Guest Post: Tofu Mushroom Soup

Recipe by Carole Nelson Brown of The Yum Yum Factor

Trust me, it will be worth finding the ingredients for this quick, nutritious dish. It is cooked halfway between a soup and a stew. If you want to make it vegan, leave out the egg and the fish sauce without sacrificing a ton of flavour. Because mushrooms are a huge source of umami, they are natural bff’s with with all of these delicious flavours.

I used sliced button mushrooms, but you can use any mushrooms you have on hand like shiitake, king oyster, portobello or cremini – just cook the mushrooms a bit longer if you use king oyster. Serve with a side bowl of sticky purple rice or a bowl of warm sushi rice.

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Guest Post: Hearty Mushroom and Quinoa Soup with Bacon

Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I’ve been writing for nine years. I live in beautiful Saskatoon, Saskatchewan where I happily whip up delicious creations in my little green kitchen. Being a chef as well as a food writer and recipe developer, I’m lucky to have turned my passion for all things food into a career I love. I’m in the midst of working on my second cookbook: Vegetables: A Love Story, and it will be released in the fall of 2021. The last several months have been very busy, and I’m so proud of the work I’ve done so far. In case you’re wondering, yes, there will be a chapter devoted to Mushrooms and I can’t wait for you to see those delicious recipes. Free time (remind me what that is again) includes Netflix, reading, and spending time with my guy Dixon and four cats.

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