---------- Recipe via Meal-Master (tm) v8.02
       Title: BASIC CREAM SOUP
  Categories: Vegetarian, Vegan, Soups
       Yield: 4 servings
       1 md Onion
       1 md Celery stalk
       1 md Garlic clove
       1 tb Olive oil
       4 c  Vegetable; chopped in 1/2 to
            -1-inch pieces:
            Any other vegetable
       5 c  ;water
       2 tb Miso, light OR
       2    Vegetable bouillon cubes
            Pepper, freshly ground, opt.
    1. Bring water to a boil in a tea kettle. Coarsely
   chop the onion and celery. Thinly slice the garlic.
    2.  In a soup pot, heat oil, onion, garlic and celery.
    Cook and stir 1 minute over medium heat, then add
   vegetable. Continue cooking and stirring 1 minute
    3. Add boiling water and bring back to a boil over
   high heat. Stir briefly and reduce heat to medium.
    Cover and cook 8 minutes. Lift cover, stir in miso,
   and continue cooking and stirring for another 2
   minutes, until miso is dissolved and vegetables are
   tender. (At this point, you may puree soup directly in
   the pot with a hand blender, liquefying a small amount
   of soup with the tahini in a separate bowl and
   returning it to the pot. Or, follow steps 4-6.
    4. Pour soup into a bowl to cool. Remove 1/2 cup of
   broth from soup and stir remaining soup to cool it.
    While soup is cooling, place tahini and 1/2 cup broth
   in a blender. Blend to a smooth cream. Set aside.
    5.  Place three-fourths of soup in blender and
   liquefy to a cream. Pour into original soup pot. Place
   remaining one-quarter of unblended soup in a blender.
    Pulse-blend for 2 to 3 seconds, allowing mixture to
   remain lumpy and textured. Pour it into creamed
   portion in the original soup pot.
    6. Place soup over medium heat and stir in tahini
   mixture. Gently reheat soup, taking care not to let it
   boil and stirring frequently. Add pepper to taste.
    If you don't have light miso, substitute 2 vegetable
   bouillon cubes, 2 tbs powdered vegetable broth, or 5
   cups of homemade stock in place of 5 cups water.
    Creamed soups can be served hot or cold. If serving
   cold, skip the reheating.
    Add 1/2 tsp dried thyme, basil or marjoram to the
   sauteeing vegetables for fuller flavor.
    Add 1 tbs nutritional yeast to the soup pot when you
   add the water.
    Note: After the tahini mixture has been added to the
   cream soup, boiling will make the tahini itself
   thicken and the soup will be too thick. Take care to
   reheat it GENTLY, _not_to_boil_!
    The American Vegetarian Cookbook by Marilyn
   Diamond/MM by DEEANNE