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Great Plains Harvest Soup

4 Tbsp. butter
1 cup diced onion
3/4 cup diced carrot
1/2 cup diced celery
1/2 cup diced leek
2 cloves garlic, sliced
10 cups chicken stock
1 cup cooked wild rice
2 bay leaves
8 sprigs fresh thyme
1-1/2 tsp. chopped fresh sage
15 oz. can yellow or black soybeans, drained
1 cup shelled edamame (green soybeans)
1/4 tsp. white pepper
1/2 tsp. salt
1/2 cup half and half or soymilk
1 pkg. (3.5 oz.) MicroSoy Super Spud or I.M. Healthy Instant Mashed Potatoes
2 Tbsp. chopped parsley

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).

 

 

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