Recipe - Cream Of Corn-Potato Soup

2 cup Nonfat milk; divided,
; or substitute
2 cup Corn kernels; fresh or froze
1 cup Potato; peel & dice
One half md Onion
1 tablespoon Mustard; spicy or dijon
2 Cl Garlic; split in half
pn Cayenne pepper; optional
One half cup Nonfat dry milk powder
1 teaspoon Honey
Paprika; for garnish

Preparation Time: 0:30 In blender, combine 1 C milk (reserve other cup),
and corn, potatoes, onion, mustard, garlic, honey and cayenne pepper.
Process until corn and potato are coarsely pureed. Pour into a saucepan.
Add remaining 1 C milk and dry milk and bring just to boil. Reduce heat,
cover and simmer gently 20 min, or until potatoes are thoroughly cooked and
soup is thick and rich. Ladle into serving bowls and sprinkle each bowlful
with paprika for color.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini