| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetarian, Vegan, Soups |
6 |
Servings |
INGREDIENTS
| 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 |
ts |
Dill weed |
| 1/2 |
ts |
Tarragon |
| 4 |
c |
Potatoes; cubed 1/2 inch |
| 1/4 |
ts |
Black pepper |
| 1 |
ts |
Salt, or to taste |
| 10 1/2 |
oz |
Tofu, soft (Mori Nu) |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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