Rich & creamy mushroom-potato chowder

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Margarine, dairy free
1 tablespoon Vegetable oil
1 cup Onion; chopped
8 ounces Mushrooms; sliced
1 large Garlic clove; minced
⅓ cup Celery; thinly sliced
⅓ cup Bell pepper, green; diced
3 cups Soymilk
1 teaspoon Dill weed
½ teaspoon Tarragon
4 cups Potatoes; cubed 1/2 inch
¼ teaspoon Black pepper
1 teaspoon Salt, or to taste
10½ ounce Tofu, soft (Mori Nu)

Directions

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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