Ingredients
- 1 garlic clove (minced)
- 700 ml soymilk
- 600 gr potatoes-cubed
- 300 gr tofu
- 120 gr onion (chopped)
- 80 gr mushrooms (sliced)
- 45 gr bell pepper
- 34 gr celery thinly (sliced)
- 14 gr margarine
- 16 ml vegetable oil
- 2 gr dill weed
- 1 gr tarragon
- 1 gr black pepper
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
