Date:    Thu, 04 Nov 93 09:10:22 CST
From:    cgibas@wraightc3.life.uiuc.edu (Cynthia J. Gibas)

The housemates loved this one, in fact I had to eat the leftovers for breakfast
this morning or I wouldn't have gotten any.

CORN SOUP

10 c. frozen corn, thawed
1 brick mori-nu extra-firm silken tofu
1 small onion
4 c water
2 t. dill
1 t basil
1 t thyme
2 t salt
2 T nutritional yeast

puree tofu, onion and half of corn, using water to make the pureeing easier
if you're using a blender.   Add puree, whole corn, and herbs to a large pot
and bring to a slow boil.  Simmer for 1/2 hour.   Add salt and nutritional
yeast, more herbs to taste.