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