Rich and Creamy Mushroom-Potato Chowder

• 1 tablespoon margarine dairy free
• 1 tablespoon vegetable oil
• 1 cup onions chopped
• 8 ounces mushrooms sliced
• 1 large garlic cloves minced
• 13 cup celery thinly sliced
• 13 cup sweet red bell peppers diced
• 3 cups soy milk
• 1 teaspoon dill weed
• 1/2 teaspoon tarragon leaves
• 4 cups potatoes cubed into 1/2 inch pieces
• 1/4 teaspoon black pepper
• 1 teaspoon salt or to taste
• 10 1/2 ounces tofu soft

1. Saute onions, garlic, celery and green pepper in hot oil and margarine about 3 minutes.
2. Add sliced mushrooms and saute 3 more minutes.
3. Add soymilk, dill weed, tarragon, black pepper, salt and potatoes.
4. Bring mixture almost to a boil; reduce heat and simmer 25 minutes, stirring occasionally.
5. Add pureed tofu; simmer until heated through and serve.

margarine, vegetable oil, onions, mushrooms, garlic, celery, sweet red bell peppers, soy milk, dill weed, tarragon, potatoes, black pepper, salt, soft

Taken from recipeland.com/recipe/v/rich-creamy-mushroom-potato-cho-36111 (may not work)