1 lb Frozen lima beans
3 1/2 c Sliced carrots
3 tb Olive oil
5 ea Green onions, finely chopped
5 c Chopped mushrooms
1 ds Basil
1 ds Black pepper
1 ds Cayenne
3/4 c 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. Source Unknown