🫙 From the Spice Rack
Rich and Creamy Mushroom-Potato Chowder
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 -- di...
maineasy
Ingredients8 items
Ingredients
- 1tbsp margarine, dairy free
- 1tbsp vegetable oil
- 1cup onion -- chopped
- 8ozmushrooms -- sliced
- 1large garlic clove -- minced
- 1/3cup celery -- thinly sliced
- 1/3cup bell pepper, green -- diced
- 3cup soymilk
Directions
- 1
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 -- thin
- 2
Saute onions, garlic, celery and green pepper in hot oil and margarine about 3 minutes
- 3
Add sliced mushrooms and saute 3 more minutes
- 4
Add soymilk, dill weed, tarragon, black pepper, salt and potatoes
- 5
Bring mixture almost to a boil
- 6
reduce heat and simmer 25 minutes, stirring occasionally
- 7
Add pureed tofu
- 8
simmer until heated through and serve