This is a lovely soup which we have had twice now - and it is so simple to make. It is an adaptatiion of one in Leah Leneman's The Tofu Cookbook (1992,1998). I can't think how I overlooked it for so long!
1 medium onion, finely chopped 3/4 lb. mushrooms, finely chopped 1 Tbsp paprika 1/4 tsp cayenne pepper 2-1/2 cups (20 fl. oz.) water salt and pepper to taste 1/2 lb (1 cup) soft tofu 1 Tbsp freshly squeezed lemon juice
'Saute' the onion and mushrooms in a little water with the paprika and cayenne, bring to a boil and lower to simmer. Cover and cook until the vegetables soften - about 10 minutes. (Don't let this boil dry.)
Add the water, salt (if using) and pepper. Stir. Bring to boil and reduce to simmer for another 3 minutes.
Now your soup is almost ready. Put the tofu and lemon juice in a blender amd zap it into creamy mix, which you will now stir into the mushroom mixture. Heat very gently, not permitting it to come to the boil.
Taste for seasoning and adjust if needed. Serve immediately. Wonderful!
[NOTE: You could of course use vegetable stock in place of the water, but I decided not to do that for fear of overpowering the flavour of the mushrooms. I used just plain button mushrooms, but I plan to experiment with a mix for next time.]