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