#77 cream of mushroom soup

3 tbsp butter
1 large onion, chopped
1/4 tsp cayenne pepper
1 large clove garlic, minced
2 pounds mushrooms, any variety, diced
1/3 cup rum
6 cups chicken stock
1 package firm tofu (from refridge. section, in water), blend contents of package in blender (as heavy cream substitute, or, use 1.5 cups heavy cream)

Melt butter, add onion and cook until soft, ~5 mins, add garlic and cook until fragrant, ~1 min, add cayenne and mushrooms cook ~15-20 mins until mushrooms give off juice. Add rum and cook ~5 mins, add chicken stock and simmer 15 mins. Puree soup (transfer to blender in batches), return pureed soup to pot and stir in tofu (or heavy cream).

Adapted from Ciao Italia