Serves: 4
Total Calories: 214

2 tablespoons olive oil
2 cups chopped onions
1 cup chopped celery
2 cups sliced mushrooms
1 cup dulse rinsed and chopped
1 teaspoon dried basil
1 teaspoon savory
2 cups fresh corn kernals
3 cups plain unsweetened soy milk
1 teaspoon sea salt

1. Heat the oil in a large heavy kettle over medium-low heat. Add the onions and celery and sauté about 10 minutes or until the celery is tender.
2. Add the mushrooms, dulse, basil, and savory to the kettle and continue to sauté another 5 minutes or until the mushrooms are tender.
3. Place the corn and soymilk in a blender and puree to a creamy consistency. Add to the kettle along with the salt and stir well.
4. Serve the soup piping hot. (Reheat only if necessary, but do not boil.)

For a Change . . .
* If you don’t want to use a blender for this recipe, simply saute the corn along with the other vegetables. When the vegetables are tender, sprinkle 5 tablespoons whole wheat pastry flour into the soup and mix well. Slowly add the milk while stirring constantly.

Nutritional Facts:

Serves: 4
Total Calories: 214
Calories from Fat: 70

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