Name: Jackfish Lodge: Three Sister Soup
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Canadian	Soups, Vegetables	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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