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 ...
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