Recipe(tried): Rich and Creamy Mushroom-Potato Chowder (using soy milk and tofu)

RICH AND CREAMY MUSHROOM-POTATO CHOWDER

1 cup chopped onion
1/3 cup thinly sliced celery
1/3 cup diced green bell pepper
1 large garlic clove, minced
1 tablespoon vegetable oil
1 tablespoon dairy free margarine
8 oz mushrooms, sliced
4 cups potatoes (1/2-inch cubes)
3 cups soy milk
1 teaspoon dill weed
1 teaspoon salt, or to taste
1/2 teaspoon tarragon
1/4 teaspoon ground black pepper
10 1/2 oz soft tofu (mori nu)

Saute onion, celery, green pepper and garlic in hot oil and margarine about 3 minutes. Add sliced mushrooms and saute 3 more minutes.

Add remaining ingredients, except tofu. Bring mixture almost to a boil; reduce heat and simmer 25 minutes, stirring occasionally.

Add pureed tofu; simmer until heated through and serve. Thin with extra soy milk if soup is too thick.

Makes about 6 cups