Lima Bean Soup

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