Lima bean soup

Yield: 6 servings

Measure Ingredient
1 pounds Frozen lima beans
3½ cup Sliced carrots
3 tablespoons Olive oil
5 eaches Green onions, finely chopped
5 cups Chopped mushrooms
1 dash Basil
1 dash Black pepper
1 dash Cayenne
¾ cup Soy sauce

Cook lima beans in water according to packet instructions. Steam carrots till tender. Drain reserving cooking water.

Heat oil in a skillet & saute green onions & mushrooms until tender.

Add spices & saute for a further 1 minute.

Combine all ingredients (except milk) along with 1 cup of bean & carrot water. Using a blender, blend in batches till smooth. Pour mixture into a large soup pot. Add milk. Cook slowly for 15 to 20 minutes.

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