Edamame Mushroom Soup

• 6 cups chicken or 6 cups vegetable stock
• 2 cups shelled edamame (can just leave frozen)
• 12 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

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

chicken, shelled edamame, onion, fresh ginger, soy sauce, sesame oil

Taken from www.food.com/recipe/edamame-mushroom-soup-397547 (may not work)