4
tablespoons 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 teaspoons chopped fresh sage
1 (15-ounce) can yellow or black soybeans, drained
1 cup shelled edamame
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 cup half and half or soymilk
1 (3.5 ounce) package MicroSoy Super Spud* or I.M. Healthy
Instant Mashed Potatoes
2 tablespoons 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 MicroSoySuperSpuds 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.
Calories 320 (37% from fat); Fat 13 g (sat 0.1
g, mono 0.1 g, poly 0.2g),
Protein 13.9 g; Carbohydrate 38.7 g; Fiber
4 g; Cholesterol 26 mg; Iron 1.4 mg;
Sodium 1332 mg; Calcium 115 mg.
Back to Soy Recipe Page
|
Great
Plains Harvest Soup