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Rich And Creamy Mushroom-potato Chowder

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegan Soups, Vegan, Vegetarian 6 Servings

INGREDIENTS

1 T Margarine, dairy free
1 T Vegetable oil
1 c Onion, chopped
8 oz Mushrooms, sliced
1 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 t Tarragon
4 c Potatoes, cubed 1/2 inch
1/4 t Black pepper
1 t Salt, or to taste
10 1/2 oz Tofu, soft Mori Nu

INSTRUCTIONS

Saute onions, garlic, celery and green pepper in hot oil and margarine
about 3 minutes. Add sliced mushrooms and saute 3 more minutes. Add
soymilk, dill weed, tarragon, black pepper, salt and potatoes. Bring
mixture almost to a boil; reduce heat and simmer 25 minutes, stirring
occasionally. 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 Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 355
Calories From Fat: 58
Total Fat: 6.6g
Cholesterol: 0mg
Sodium: 526mg
Potassium: 1702.9mg
Carbohydrates: 62.3g
Fiber: 8.3g
Sugar: 8.1g
Protein: 14.5g


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