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Rich & Creamy Mushroom-Potato Chowder

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YIELD

6 servings

PREP

10 min

COOK

30 min

READY

45 min

Ingredients

1 15
TABLESPOON ML MARGARINE
dairy free
1 15
TABLESPOON ML VEGETABLE OIL
1 237
CUP ML ONIONS
chopped
8 231.2
OUNCES ML/G MUSHROOMS
sliced
1 1
LARGE LARGE GARLIC CLOVES
minced *
79
CUP ML CELERY
thinly sliced
79
CUP ML SWEET RED BELL PEPPERS
diced *
3 7.1E+2
CUPS ML SOY MILK
1 5
TEASPOON ML DILL WEED
½ 2.5
TEASPOON ML TARRAGON LEAVES
4 946
CUPS ML POTATOES
cubed into 1/2 inch pieces
¼ 1.3
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML SALT
or to taste
10 ½ 303.5
OUNCES 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 244g (8.6 oz)
Amount per Serving
Calories 179 42% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 478mg 20%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 14%
Sugars g
Protein 16g
Vitamin A 14% Vitamin C 11%
Calcium 38% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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