Vegetable Tofu Soup
Ingredients:
-
3 c. chicken stock
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½ tbsp. onion, minced
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2 tbsp. dried oregano, crushed
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1 c. frozen mixed vegetables
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1 c. cream of mushroom soup
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¾ c. milk
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125 gms. firm tofu, drained and cubed
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1/3 c. shredded cheese
Procedure:
- In a saucepan, combine stock, onion and oregano. Boil.
- Stir in vegetables. Boil again then reduce heat. Cover and simmer for 3 minutes.
- Stir in soup. Gradually, add milk then bring to a boil. Reduce heat.
- Add tofu and cheese. Stir slowly until cheese melts.
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