Rich & Creamy Mushroom-potato Chowder Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Margarine, dairy free
1 tbsp: Vegetable oil,
1 cup: Onion, chopped
8 ounce: Mushrooms, sliced
1 large: Garlic clove, minced
1/3 cup: Celery, thinly sliced
1/3 cup: Bell pepper, green, diced
3 cup: Soymilk,
1 tsp: Dill weed,
1/2 tsp: Tarragon,
4 cup: Potatoes, cubed 1/2 inch
1/4 tsp: Black pepper,
1 tsp: Salt, or to taste
10 1/2 ounce: Tofu, soft, Mori Nu
Directions:
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
Source from luhu.jp
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
Source from luhu.jp