Recipe - Jackfish Lodge: Three Sister Soup

2 cup Corn kernels
2 cup Green beans, chopped
2 cup Butternut squash
1 One half cup Potatoes, minced
2 tablespoon Allpurpose flour
2 tablespoon Butter, softened
Three fourths teaspoon Salt
One half teaspoon Pepper

In large pot, combine corn, green beans, squash, potatoes and 5 cups water;
bring to boil.

Reduce heat; simmer, covered, for about 10 minutes or until vegetables are
almost tender. Blend together flour and butter; stir into soup. Increase
heat to medium; cook for 5 minutes, stirring occasionally. Stir in salt and
pepper.

Serves 46

Source: Canadian Living magazine Oct 94 Presented in article by Elizabeth
Baird: "A Blend of Native and New"

Chef Bertha Skye signature soup. 1992 Culinary Olympic Gold Medalist
Frankfurt

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini