Tofu, Leek, and Mushroom Soup!

Moxie42

Serves: 4

Ingredients:
* 4 cups chicken broth (I use Trader Joes low sodium version- the one in the box)
* 1/2 cup dry rice (I used Trader Joes Basmati Medley, which has bits of dried veggies and herbs)
* 7.5 oz Extra Firm Tofu
* 1 large leek, chopped (the white and light green part...about 2 cups)
* 4 oz mushrooms, sliced (I used brown crimini mushrooms)
* 1/2 tsp sea salt
* 1/2 tsp ground black pepper
* 1 tbsp herbs de provence (or whatever herbs you like)
* 2 tbsp extra virgin olive oil

Instructions:
* Cook the rice.
* While rice is cooking, saute the mushrooms and leeks in the olive oil.
* Heat up the chicken broth on the stove.
* Add the salt, pepper, and herbs to the broth and mix
* Add the tofu to the broth.
* When the leeks are slightly transparent, put them and the mushrooms in the broth.
* Boil for 5 minutes.
* Add the rice and continue to boil for 3 minutes.
* ENJOY!

Macros, per serving:
* Cals- 232
* Fat- 11 g
* Carbs- 25 g
* Protein- 11 g
* Sodium- 309 g

Jesstruhan

looks wonderful!!