Edamame Mushroom Soup

Chef #1424799's Note:

This is an adaption of a brand-new recipe that is on the stove now! I can't wait to have it for lunch, but will have to find some self-control and stop sipping at it first! The original, from this week's Taste section, calls for 1 cup of shrooms, which is not nearly enough for a shroom lover! Maybe just one more "tast".

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Serves: 4

Yield: 1.0 Dutch o ...

• 6 cups chicken or 6 cups vegetable stock
• 2 cups shelled edamame (can just leave frozen)
• ½ onion , diced
• 1 teaspoon fresh ginger , minced (I was out so used 1/4 t powdered)
• 1 tablespoon light soy sauce
• sesame oil , S&P, even chopped cilantro to taste

Directions:

1. Over medium-high heat, sautee veggies and ginger until they soft slightly and release their juices, about 8 minutes. Add edamame and cook 1-2 minutes more. Edamame should now be bright green, yet still crispy. Slowly add stock, being sure to stir up the tasty brown bits. Add soy sauce and sesame oi. Bring to a boil, reduce, cover, & simmer 15-20 minutes. If you want your shrooms to keep their shape, crispness, go for shorter cooking time. Add cilantro just before serving. (I don't care for this herb, so left it out).