Serves: 4
Total Calories: 125

3 onions trimmed, peeled, and cut into chunks
1 carrot, trimmed, peeled, and cut into chunks
1 rib celery, trimmed and cut into chunks
1 tablespoon butter, salted or unsalted
1 tablespoon vegetable oil
4 ounces sliced mushrooms (1 cup)
2 teaspoons whole-leaf poultry seasoning, or 1 teaspoon ground poultry seasoning
1 (32-ounce) container vegetable broth
1 (12-ounce) package frozen Quorn tenders, defrosted
salt and ground black pepper to taste
2 tablespoons chopped Italian (flat-leaf) parsley
1/4 cup sour cream

Puree the onions, carrot, and celery in a food processor. Heat the butter and oil in a large saucepan over medium-low heat. Add the pureed vegetables, cover, and cook until very soft, at least 10 minutes. Add the mushrooms and poultry seasoning and cook, uncovered, stirring often, until the mushrooms are tender, about 5 minutes.

Add the broth, Quorn, salt, and pepper and simmer until the soup is lightly thickened, 10 to 15 minutes. Stir in the parsley and sour cream, and serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 125
Calories from Fat: 78

More Recipes from the Homemade in a Hurry Cookbook:
*Soups & Light Stews
BBQ Pork Posole
Caribbean Sweet Potato Soup
Cauliflower Paprikash
Curried Pumpkin Soup
Curried Spinach Soup
Fire-Roasted Tomato Soup
Goulash Of Quorn And Onions
Harvest Vegetable And Orchard Fruit Bisque
Hungarian Vegetable Borscht
Kale And White Bean Caldo
Lentil Soup With Bulgur And Spinach
Miso Soup With Soba And Bean Curd
No-Chicken Noodle Soup
Pumpkin Bisque With Bacon And Smoked Gouda
Shrimp, Black Bean, And Corn Chowder
Smoked Salmon And Edemame Chowder
Sweet Potato And Apple Vichyssoise
Thai Seafood Chowder
Tomato Soup With Fennel And Prosciutto
Winter Squash Soup With Cinnamon Tofu Cream
Wonton Noodle Noodle Soup