RICE SOUP

2/3 to 1 c. cooked rice + 1 T. margarine mixed in 2 c. boiling
water
2-3 t. corn oil
2 heaping t. nutritional yeast
1 t. or more poultry seasoning
1 T. parsley flakes
1 T. or more flour for thickening
1 T. vegetable broth mixture or bouillon (optional)
1/2 c. carrots, peas
1 t. diced or minced onions

Combine ingredients over low heat, simmer for 10 minutes, and
serve.  For noodle soup, substitute 1 cop cooked noodles for
rice.  Serves 3.