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