My Healthy Twist on Cream of Mushroom Soup...shhh its a secret

Thank you trialx.org for pic ;)

Believe me you will not taste the difference...I even fooled my husband ;)

Ingredients:
12-16 oz. soft tofu <---that's the secret!
1 cup water
1 1/4 cups portobello mushrooms
2 medium yellow onions
4 cloves garlic
2 stalks celery
3 Tbsp. olive oil
1/2 tsp sea salt, plus more to taste
1 Tbsp. unsalted butter
freshly ground black peper
fresh or dried thyme
2-3 Tbsp. dry sherry or dry Marsala
6-7 cups any basic vegetable broth
2 1/2Tbsp. Arborio rice
1 tsp. sweet paprika
1/3 cup chopped fresh dill or parsley

Method:

1. Clean and coarsley chop the mushrooms. Chop the onions; you should have about 3 cups. Mince the garlic and chop the celery to get about 3/4 cups.
2. In a nonstick skillet, heat 2 Tbsp. olive oil, add the chopped onions and a pinch of salt, and cover over gentle heat, stirring now and then, until the onions are soft and golden, about 20 minutes.
3. Meanwhile, in a second skillet, heat the remaining 1 Tbsp. oil with the butter and saute the garlic in it over medium heat for about 2 minutes. Add the the mushrooms, 1/2 tsp. salt, and black pepper and thyme to taste. Raise the heat to high and saute the mushrooms, stirring often, until they give up their liquid, sizzle, and begin to turn darker brown, 7-8 minutes. Add a splash of sherry or Marsala and stir as it cooks away.
4. When you get a spare moment, blend the tofu an water together.
5. While the mushrooms and onions are sauteing, put the broth, rice and celery into a soup pot and simmer, covered, for about 15 minutes. (Remember, if you are using canned broth you should dilute it, about 2 parts broth to 1 part water, or it will be too salty.) When the mushrooms and onions are ready, add them to the pot along with the paprika and tofu, keep simmering, covered, for another 15 minutes. remove the soup from the heat and stir fresh dill or parsley. Taste and correct the seasonings with a pinch more salt if needed.

**I pureed this soup to a semi-rough stage with an immersion blender until it was somewhere between smooth and chunky. Of course, you can puree to any degree of smothness you like. Add a bit more water or broth if the soup seems too thick.