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| Home -> [Soups & Stews, Vegetarian] -> [Rich and creamy mushroom-potato chowder Recipe] |
Rich and creamy mushroom-potato chowder
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Soups & Stews, Vegetarian |
Rating: |
0 |
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Ingredients:
| 1
| tbsp | Margarine, dairy free | | 1
| tbsp | Vegetable oil | | 1
| cup | Onion, chopped | | 8
| oz | Mushrooms, sliced | | 1
| large | Garlic clove, minced | | 1/3
| cup | Celery, thinly sliced | | 1/3
| cup | Bell pepper, green, diced | | 3
| cup | Soymilk | | 1
| tsp | Dill weed | | 1/2
| tsp | Tarragon | | 4
| cup | Potatoes, cubed ?inch | | 1/4
| tsp | Black pepper | | 1
| tsp | Salt, or to taste | | 10 1/4
| oz | Tofu, soft (Mori Nu) |
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Procedures:
| 1 | Saute onions, garlic, celery and green pepper in hot oil and margarine about 3 minutes. | | 2 | Add sliced mushrooms and saute 3 more minutes. | | 3 | Add soymilk, dill weed, tarragon, black pepper, salt and potatoes. | | 4 | Bring mixture almost to a boil; reduce heat and simmer 25 minutes, stirring occasionally. | | 5 | Add pureed tofu; simmer until heated through and serve. | | 6 | Makes about 6 cups. | | 7 | Thin with extra soymilk if soup is too thick. | | 8 | recipe by shirley wilkes-johnson | | 9 | mm by deeanne |
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