Instructions: 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.

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