Rich and Creamy Mushroom-Potato Chowder

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Rich and Creamy Mushroom-Potato Chowder Ingredients

1 tb Margarine, dairy free	3 c Soymilk
1 tb Vegetable oil	1 ts Dill weed
1 c Onion; chopped	1/2 ts Tarragon
8 oz Mushrooms; sliced	4 c Potatoes; cubed 1/2 inch
1 lg Garlic clove; minced	1/4 ts Black pepper
1/3 c Celery; thinly sliced	1 ts Salt, or to taste
1/3 c Bell pepper, green; diced	10 1/2 oz Tofu, soft (Mori Nu)

Instructions for Rich and Creamy Mushroom-Potato Chowder

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PotatoCuisine: Uncategorized

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