Broccoli Tofu Soup
|Wafer||1⁄2 Cup (8 tbs)|
|Minced dried onion||1 Tablespoon|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Dried basil||1⁄4 Teaspoon, crushed|
|Frozen chopped broccoli||10 Ounce (1 Package)|
|Condensed cream of potato soup||10 3⁄4 Ounce (1 Can)|
|Milk||2 Cup (32 tbs)|
|Shredded swiss cheese||3 Ounce (3/4 Cup)|
Place tofu in a double thickness of cheese cloth or paper toweling.
Press gently to extract as much moisture as possible.
Cut tofu into 1/2-inch cubes.
In a saucepan combine the water, dried onion, bouillon granules, and basil.
Bring to boiling.
Stir in frozen broccoli; return to boiling.
Reduce heat; cover and simmer 5 minutes or till tender.
Do not drain.
Stir in soup.
Gradually add milk; bring to boiling.
Add tofu and cheese, stirring till cheese is melted.