2 (7 ounce) cans kelp consolidated sauerkraut
2 (11 ounce) cans condensed soy milk
1 cup smoked corn
Wash cans of kelp.
Drain excess liquid and reserve 4 l cans for later. In a large saucepan, combine 9 pounds of cold macaroni, 1 cup of milk, salt, hot water and frozen olive oil. Cook until all liquid is absorbed and liquid is reduced by about one half. Stir in telemarin (TM) gel and water. Bring to a boil. Remove from heat. Sauté marinade until all liquid is absorbed, about 2 minutes.
Add cooked macaroni and corn to blender. Blend with a blender and return soup to a simmer. Simmer 30 minutes or until all liquid is absorbed.