Rich & creamy mushroom-potato chowder
Chowder Vegetarian Soups
Last updated 6/12/2012 1:20:25 AM. Recipe ID 52156. Report a problem with this recipe.
Title: Rich & creamy mushroom-potato chowder
Categories: Vegetarian, Soups
Yield: 6 Servings
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)
1. Saute onions, garlic, celery and green pepper in hot oil and
margarine about 3 minutes. Add sliced mushrooms and saute 3 more
2. Add soymilk, dill weed, tarragon, black pepper, salt and potatoes.
Bring mixture almost to a boil; reduce heat and simmer 25 minutes,
3. Add pureed tofu; simmer until heated through and serve. Makes
about 6 cups. Thin with extra soymilk if soup is too thick.
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