Dill, Crab and Mushroom Chowder

Ingredients:

1 cup sliced fresh mushrooms
1/4 cup chopped celery
1/4 cup sliced green onion
2 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
4 cups soy milk
2 medium potatoes, cooked, peeled and cubed
1 6-ounce can crabmeat, drained, flaked and cartilage removed or fresh
if available
2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill weed

Preparation:

In a 3-quart saucepan sauté the mushrooms celery and onion in the
butter until vegetables are tender.

Stir in flour and salt. Add milk all at once. Cook and stir over
medium heat until mixture is thick Stir in potatoes, crabmeat and dill
or dill weed. Cook until potatoes are tender and serve.