Peanut Butter Soup Recipe | Christine Lavin

Ingredients

• 4 Tablespoons peanut oil or vegetable oil
• 3 cups chopped onions
• 2 teaspoon grated fresh ginger root
• 6 celery stalks, sliced
• 5 cups sliced mushrooms
• 1 teaspoon cayenne
• 1 teaspoon salt
• 4 bay leaves
• 8 cups canned tomato puree
• 2 cups vegetable stock or water
• 1 16 oz jar smooth peanut butter
• 2 cakes of firm or extra firm tofu, pressed and cut into 3/4-inch cubes