So this recipe wasn't supposed to be photographed yet, I said to myself I wouldn't do any more blogging until my assignment had been handed in and my last exam was completed on the 29th, but I really couldn't stay away and needed to escape from revision for a bit before I went off to work. I'm so busy at the moment it's felt like I haven't had a moment to myself in forever, so maybe blogging was a good thing to keep me from going crazy. But seriously, I am feeling a bit (a lot) crazy....I found a very tiny carrot amongst the baby carrots in my veg box and I even felt bad about eating it; that's how stressed I am. I am sorry little carrot - picture can be found at the bottom of the page....*
But anyway, this recipe was first tried out by my mum who was asking about how to veganize cream-of-mushroom soup, she tried it out and told me that I just had to try it and I'm so glad I did. This soup is so utterly creamy it's hard to believe it doesn't contain actual cream, and the best thing about it (besides it being vegan?) That it's low in fat too. I used silken tofu blended with mushroom mixture to achieve the most silky and delicious cream of mushroom soup.
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