Veggie Chowder

(based on a recipe from Whole Foods Market for Salmon Chowder)

Serves 4.

1 large yellow onion, diced
1/2 cup celery
2 large Russet potatoes, peeled and diced
2 carrots, peeled and diced
3 cups vegetable broth (maybe more, if chowder seems too thick)
1/2 cup milk alternative (I used coconut milk)
1/2 cup silken tofu, blended with a small amount of water till creamy
2 cups cooked white beans (I used navy beans)
8 oz mushrooms, sliced
1/2 cup cooked millet
1/4 cup chopped fresh parsley
1 tsp. dried dill
1/4 tsp. salt
freshly ground pepper to taste
1 Tbsp. minced chives for garnish

Saute onion and celery in a soup pot with 1/2 cup of the broth, until onion is translucent.  Add potatoes and saute about 5 minutes, stirring occasionally.  Do not brown.  Add carrots and remaining broth, bring to a boil, then reduce heat and simmer until vegetables are fork tender, about 10 minutes.

Add milk, tofu, beans, mushrooms, millet, parsley, dill and pepper.  Simmer over low heat 5 to 8 minutes.  Add more dill, pepper, or salt to taste.  Garnish with chives.

(This was tasty enough, and seemed to get better after a day or two.  In hindsight, instead of the silken tofu, I might use some blended, soaked cashews next time I am looking for creaminess in a recipe.  I believe cashews add a "buttery" quality, which may work well in this type of chowder.  I added the mushrooms, beans, and millet in place of the salmon in the recipe, which seemed to work well.)