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
| 
