mixture. Gently reheat soup, taking care not to let it boil and stirring frequently. Add pepper to taste. Variations: 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 half 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 ----