Saute the first four ingredients. Add the stock or water, nutmeg and pepper to the sauteed vegetables. Cover and simmer 20 minutes. Remove from heat and let cool 5 minutes. Blend the tofu, 1 T oil and 1/4 cup vegetable broth in blender or food processor until smooth and creamy. Stir blended tofu mixture into sauteed vegetables. Heat, but do not boil. Makes 6 cups. From South Texas Vegetarian Society newsletter, edited by Shirley Wilkes-Johnson.
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