Rich and Creamy Mushroom-Potato Chowder

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 t Dill weed

1/2 ts Tarragon

4 c Potatoes -- cubed 1/2 inch

1/4 ts Black pepper

1 t 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. Recipe by Shirley Wilkes-Johnson MM by DEEANNE