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VT THX: Cream Of Corn Soup

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* Exported from MasterCook *

 

Cream Of Corn Soup

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 42

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews Vegetables

Vegetarian Times Thanksgiving Menu 8

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 quart water

2 cups corn kernels

1 leek -- thinly sliced

1 teaspoon minced garlic -- (1 large clove)

1 red or green bell pepper -- diced

1 teaspoon celery seed

2 teaspoons chili powder

Salt -- to taste

1 cup cornmeal mixed with 1 cup water -- (optional)

1 cup soymilk or rice milk -- up to 3

1 tablespoon soy sauce

 

MAKES 6 SERVINGS

 

This soup can be thick or thin, depending on whether you add the cornmeal.

 

In a large pot or Dutch oven, boil water. Add corn, leek, garlic, bell

pepper, celery seed, chili powder and salt. Simmer 30 minutes, stirring

occasionally.

 

For a thick soup, add cornmeal mixture gradually and simmer,

stirring. Begin adding soymilk or rice milk until soup reaches desired

consistency. Simmer until cornmeal is cooked, about 15 minutes. Stir in

soy sauce.

 

For a thin soup, omit cornmeal mixture and stir in soymilk or rice milk,

and soy sauce to taste. (You might need less soy sauce.)

 

Per Serving: 345 Calories; 10g Protein; 5g Fat; 67g Carbohydrates; 0mg

Cholesterol; 241mg Sodium; 2g Fiber.

 

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