Title: Jackfish Lodge: Three Sister Soup
Categories: Soups, Vegetables
Yield: 4 Servings

2 c Corn kernels
2 c Green beans, chopped
2 c Butternut squash
1 1/2 c Potatoes, diced
2 tb All-purpose flour
2 tb Butter, softened
3/4 ts Salt
1/2 ts 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 4-6

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