Instructions: Soak the baby lima beans in water overnight. Drain & rinse beans before adding to soup.

In bottom of 5 or 6-qt soup kettle or pot, heat oil & saute onion, celery, & garlic till vegetables start to turn transparent, but not browned (about 10 minutes). Add broth, lima beans, carrots, & mushrooms.

Simmer gently, stirring occasionally, until lima beans are tender, about 1-1/2 to 2 hrs. Add potatoes after soup has cooked for 1 hr. If soup gets too thick, add more broth or water. Taste for seasoning, adjusting if needed. Serve hot.

Makes 10 to 12 servings.

NOTES : NOTES FROM MAMA LEAH: If you like, you can substitute 1/2 c dried mushrooms for 1 lb fresh. Soak in hot water to cover for 20 mins, strain, & add to soup. You can strain mushroom soaking water through a coffee filter & substitute it for an equal amount of the broth. Dried mushrooms have a more intense, woodsy flavor& this will give a rich taste to the soup.

This soup keeps well for several days in the fridge & becomes more delicious every time you reheat it. It does not, however, freeze very well because of the potatoes.

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