YIELD: 24 servings 8 Tbsps. butter 2 cups onions, diced 1 1/2 cups carrots, diced 1 cup celery, diced 1 cup leeks, diced 4 cloves garlic, sliced 20 cups chicken stock 4 each bay leaves 16 branches fresh thyme 3 tsps. fresh sage 2 cups cooked wild rice 2 cans yellow or black soybeans (15 oz. cans) 2 cups edamame, shelled 1/2 tsp. white pepper 1 tsp. salt 1 cup half-and-half or light cream 2 pkgs. instant potato/soy flakes product (3.5 oz. packages) 4 Tbsps. parsley, chopped Melt butter in a ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.