In large saucepan over medium high heat, melt butter. Add onion, carrot, celery, and leek and sauté 5 minutes. Add garlic and sauté 3 minutes. Add stock, wild rice, bay leaves, and herbs. Heat to boiling, then reduce to simmer. Simmer 40 minutes. Add canned soybeans, edamame, seasonings, and half and half or soymilk. Simmer 10 minutes. Remove bay leaf. In blender, combine MicroSoy Super Spuds with 2 cups stock from the soup. Let stand in blender for 2 minutes. Blend until smooth, about 1 minute. Stir into soup. Heat to simmer. Serve immediately, garnished with chopped parsley. Makes 9 servings (1-1/2 cups each).