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
  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.