Yield: 6 servings
|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||Black pepper|
|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.