Recipe - Rich And Creamy Mushroom-Potato Chowder

1 tablespoon Margarine, dairy free
1 tablespoon Vegetable oil
1 cup Onion; chopped
8 ounce Mushrooms; cut or sliced up
1 lg Garlic clove; minced
1/3 cup Celery; thinly cut or sliced up
1/3 cup Bell pepper, green; minced
3 cup Soymilk
1 teaspoon Dill weed
One half teaspoon Tarragon
4 cup Potatoes; cubed One half inch
One fourth teaspoon Black pepper
1 teaspoon Salt, or to taste
10 One half ounce Tofu, soft (Mori Nu)

1. Saute onions, garlic, celery and green pepper in hot oil and margarine
about 3 minutes. Add cut or sliced up 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 WilkesJohnson

MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini