Rich and creamy mushroom-potato chowder

 
                  RICH AND CREAMY MUSHROOM-POTATO CHOWDER
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            Dill weed
      1/2   ts           Tarragon
    4       c            Potatoes -- cubed 1/2 inch
      1/4   ts           Black pepper
    1       t            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
  
 
 
                    - - - - - - - - - - - - - - - - - -