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