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Title: Rich and Creamy Mushroom-Potato Chowder
Categories: Vegetarian Soup
Yield: 6 Servings
| 1 | tb | Margarine; dairy free |
| 1 | tb | Vegetable oil |
| 1 | c | Onion; chopped |
| 8 | oz | Mushrooms; sliced |
| 1 | lg | Garlic clove; minced |
| 1/3 | c | Celery; thinly sliced |
| 1/3 | c | Bell pepper, green; diced |
| 3 | c | Soymilk |
| 1 | ts | Dill weed |
| 1/2 | ts | Tarragon |
| 4 | c | Potatoes; cubed 1/2 inch |
| 1/4 | ts | Black pepper |
| 1 | ts | Salt; or to taste |
| 10 1/2 | oz | Tofu; soft (mori nu) |
1. Saute onions, garlic, celery and green pepper in hot oil and margarine about 3 minutes. Add sliced mushrooms and saute 3 more minutes.
2. Add soymilk, dill weed, tarragon, black pepper, salt and potatoes. Bring mixture almost to a boil; reduce heat and simmer 25 minutes, stirring occasionally.
3. Add pureed tofu; simmer until heated through and serve. Makes about 6 cups. Thin with extra soymilk if soup is too thick.
Recipe by Shirley Wilkes-Johnson MM by DEEANNE
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