Rich & Creamy Mushroom-Potato Chowder
Yield
6 servingsPrep
10 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
margarine
dairy free |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | cup |
onions
chopped |
|
| 8 | ounces |
mushrooms
sliced |
|
| 1 | large |
garlic cloves
minced |
*
|
| ⅓ | cup |
celery
thinly sliced |
|
| ⅓ | cup |
sweet red bell peppers
diced |
*
|
| 3 | cups |
soy milk
|
|
| 1 | teaspoon |
dill weed
|
|
| ½ | teaspoon |
tarragon leaves
|
|
| 4 | cups |
potatoes
cubed into 1/2 inch pieces |
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
salt
or to taste |
|
| 10 ½ | ounces |
tofu
soft |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
margarine
dairy free |
|
| 15 | ml |
vegetable oil
|
|
| 237 | ml |
onions
chopped |
|
| 231.2 | ml/g |
mushrooms
sliced |
|
| 1 | large |
garlic cloves
minced |
*
|
| 79 | ml |
celery
thinly sliced |
|
| 79 | ml |
sweet red bell peppers
diced |
*
|
| 7.1E+2 | ml |
soy milk
|
|
| 5 | ml |
dill weed
|
|
| 2.5 | ml |
tarragon leaves
|
|
| 946 | ml |
potatoes
cubed into 1/2 inch pieces |
|
| 1.3 | ml |
black pepper
|
|
| 5 | ml |
salt
or to taste |
|
| 303.5 | ml/g |
tofu
soft |
|
Directions
Sauté onions, garlic, celery and green pepper in hot oil and margarine about 3 minutes.
Add sliced mushrooms and sauté 3 more minutes.
Add soymilk, dill weed, tarragon, black pepper, salt and potatoes.
Bring mixture almost to a boil; reduce heat and simmer 25 minutes, stirring occasionally.
Add puréed tofu; simmer until heated through and serve.
