Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Margarine, dairy free 3 c Soymilk
1 tb Vegetable oil 1 ts Dill weed
1 c Onion; chopped 1/2 ts Tarragon
8 oz Mushrooms; sliced 4 c Potatoes; cubed 1/2 inch
1 lg Garlic clove; minced 1/4 ts Black pepper
1/3 c Celery; thinly sliced 1 ts Salt, or to taste
1/3 c Bell pepper, green; diced 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

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