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Edamame Soup
February 10, 2015

Very Tasty! I had a bag of frozen shelled edamame in my freezer staring me in the face for the past 6 months. This was my first time making this recipe. I made two changes: to use a 16 oz. bag which makes 7 cups; and the use of vegetable bouillon instead of chicken stock. It was easy to make. (and with a Cuisinart food processor--so very easy to get the smooth consistency I wanted!!) To make it vegetarian, I used Knorr's Vegetarian Bouillon (two cubes making 4 cups of bouillon...which really imparts a lot of taste, without overpowering the dish, to anything you use it in) A nice change from the usual soups, and my husband loved it! Perfect with dark crusty bread on a winter day or light enough for your taste buds any time of the year.

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