Chicken Noodle Soup without the Cluck

Yummy!. First time I tried this soup I wasn't sure it really did have chicken in it. Thanks Joe for this masterpiece of a culinary treat.

Ingredients:

1 package elbow or bow tie noodle's

2 onions finely chopped

1 Tbsp. olive oil

1 tsp margarine

1 tsp rosemary

1 tsp thyme

3 carrots thinly sliced round

5 stalks celery cubed

1/2 Tbsp. olive oil.

1/2 tsp black ground pepper

2 heaping Tbsps. Vegan bullion

2-3 Tbsp. Nutritional yeast

salt to taste

1 Pkg. extra firm organic tofu cubed and cooked

8 cups water

Boil noodles until al dente, rinse in cold water. Fry the onions in the olive oil, when they are brown tip the skillet so that a pool of oil is at the edge, you will need to push the onions away from the edge. stir the margarine, rosemary, and thyme in the oil until heated, then stir it in with the onions. Add the carrots and the celery with extra oil if needed and fry until they begin to blacken. Add pepper, salt, nutritional yeast bullion, cooked tofu and water. Boil for 30 mins. If you want to freeze some of the broth for later, don't add the noodles until you have removed what you want to freeze. (The noodles will become mushy if you freeze them, cook some fresh noodles to add to your soup after the broth has thawed.)

Serves 8-10 Protein: 4 grams per 1/2 cup