Christine Lavin

(Variation on the Moosewood vegan recipe for mushroom tofu soup, which is delicious & nutritious. Kids WILL try it if you call it Peanut Butter Soup; just don’t mention the tofu. See the video for this song at my website; cook along with me!)

When you’re in a certain mood

for a certain kind of food

nothing else will satisfy

like if you’re hankerin’ for pie

(but I’m not hankerin’ for pie)

I like a certain soup a lot

I always make a giant pot

I hope you will be thankin’ me

I’m giving you the recipe

4 tablespoons peanut oil

3 cups sweet onions chopped

2 teaspoons grated ginger

6 celery stalks, sliced

2 cups of water or vegetable stock

5 cups sliced mushrooms

1 teaspoons cayenne

1 teaspoons salt

4 bay leaves – but it’s OK if you don’t have em

I once left em out by accident – nobody found fault

8 cups canned tomato puree

1 jar of peanut butter – smooth

(16 ounces)

the secret ingredient is 2 cakes of firm tofu

cut into cute little cubes

But first press some of the liquid out

you’ll dig this soup I have no doubt

Sauté the onions and the ginger

in the oil for 8 minutes or so

add the celery sauté for 8 more

stir in the mushrooms cover

and cook for 20 minutes

mushrooms are a vegetable I adore

Stir in the cayenne, salt, bay leaves

(if you got ‘em)

add puree and the stock or water

simmer covered for 30 minutes

then stir in the jar of smooth peanut butter

Finally add the cubes of tofu

simmer 40 minutes on low heat

so it don’t burn

a bottle of white, a bottle of red

sourdough bread

oh the compliments

you’re about to earn

It’s a variation on the Moosewood Cook Book

the Moosewood Restaurant in Ithaca New York

been in business for more than 40 years

home of the happy spoon and happy fork

Please don’t mention the tofu to children

or any paranoid right wing group

the best thing to call it to get them to try it

is Peanut Butter Soup

Peanut Butter Soup

Peanut Butter

Peanut Butter

Peanut Butter

Peanut Butter Soup is non-dairy

packs a whole lot of protein

this soup is what you might call

high end post hippie cuisine

When you’re in a certain mood

Peanut butter

for a certain kind of food

Peanut butter

nothing else will satisfy

Peanut butter

Llke if you’re hankerin’ for pie

(but I’m not hankerin’ for pie)

I like a certain soup a lot

Peanut butter

I always make a giant pot

Peanut butter

now you’ve got the recipe

Peanut butter

I hope you will make some for me

Peanut butter soup

Peanut butter . . . soup

Peanut butter

Peanut butter

Peanut butter peanut butter

Peanut butter peanut butter . . . soup

Mmmm . . . tasty!

PEANUT BUTTER SOUP

(Variation on the Moosewood Cookbook recipe)

Serves 12

A classic of eclectic post-hippie cuisine, this chunky protein-rich soup is complete meal with bread and a crisp salad

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 cake firm tofu, pressed and cut into 3/4-inch cubes

Saute the onions and ginger in the oil for about 8 minutes. Add the celery and continue to saute for about 8 minutes. Stir in the mushrooms, cover, and cook on low heat for about 20 minutes. Stir in the cayenne, salt, and bay leaves. Add the tomatoes, their juice, and the stock or water.

Simmer covered for about 30 minutes. Add peanut butter, stirring briskly to dissolve. Finally, add the cubes of tofu. Continue to simmer on very low heat for 40 minutes, stirring occasionally to prevent scorching. Now it’s done! Freezes well, too. moosewoodcooks.com

CL: vocal/guitar

Steve Doyle: bass

Brian Bauers: vocals