Earthly Eating

Mushroom Tofu Soup with sage and Hazelnuts
Serves: 8

2 tbs., unsalted butter, divided (you can use olive oil instead if you prefer)
2 small celery ribs, trimmed and chopped
1 parsnip, peeled and chopped
1 small leek, white parts only wash and chopped
2 tsp. slat, divided
1 lb. fresh crimini mushrooms, trimmed and thinly sliced, divided
4 cups low-sodium chicken stock
1/2 cup apple cider
1 cup pureed tofu
1/2 tbs, fennel seeds, toasted and ground up
1/4 cup hard apple cider
1 1/2 tsp. apple cider vinegar
Freshly ground black or white pepper
1/2 cup chopped dried apples
1/2 cup hazelnuts, toasted, skinned and chopped fine
4 fresh sage leaves, sliced and thinly sliced

Melt the butter or heat the oil in a large heavy pot over low heat. Stir in celery, parsnips, onions, leeks and about 1 tsp. of the salt. Sauté for about 5 to 6 minutes and add 1 tbs. of water. Stir in about a quarter of the mushrooms. Cover and cook for about 20 minutes stirring on occasion. Cook until the veggies begin to get soft.

Add the stock and cider and bring to a rolling boil. Add the tofu and fennel seeds and reduce the heat to simmer for about 25 minutes.

Transfer the soup to an electric blender in batches and puree until smooth. Pour through a fine strainer and then back into the pan.

Heat the remaining butter or oil over medium high heat in a large heavy pit and add the remaining mushrooms. Sauté until soft for about 8 minutes. Add the cider, pepper and remaining salt. Simmer for about 5 minutes. Pour the pureed soup into the same pot and heat until warmed. Serve with 1/2 tbs, chopped dried apples, 1 tbs. chopped hazelnuts and a sage leave or two if desired.
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Earthly Eating Recipe

Tofu, Spinach Dip
Makes about a 1-1/2 cups of dip

Cook the spinach in 1 cup of water for 5 minutes until heated through. Drain in a colander and run cold water over it to stop the cooking process. Squeeze the spinach a handful at a time and place in a bowl. Add the mayo, sour cream, pureed tofu, water chestnuts, and the seasoning. Mix to combine. Serve with carrots, cucumber, and celery stick and keep the left over in an air tight container in the fridge.

Happy Eating!