Every now and then a recipe just really “clicks” with people. Our Edamame Soup is one of those recipes. Here’s what you’re saying:

“I saw this in our local paper, and got so excited about that I had to try it out today! Mmmmm, edamame and mushrooms--two of my favorite foods. Because I love shrooms so much, I used a package each of white and baby bellas. A leftover onion went in as well. The DD recipes I clip are often good, but this one is outstanding. Thanks for another healthy, affordable and family pleasing meal!

--Teresa Spear

Edamame Soup was wonderful -- so good that I've made it twice!

--Susan Perry Fuhrman of Miami

I normally never reply to info from the paper, but I have to take a moment to thank you for your Edamame Soup recipe. I was skeptical that I could make an Asian soup, but this one is amazing! I used fresh chunks of ginger and added bean sprouts and cooked noodles to the recipe to really make it authentic. I ate the soup for lunch for three days in a row. I was really impressed at how the flavors married and made for a delicious leftover!

--Tracy Wright of Miami

I made the edamame soup just after Thanksgiving this year. I added some leftover turkey to your recipe to turn the soup into a heartier meal. It was a big hit at our house (even with my boys, ages 8 & 11), as my husband said, "It's a keeper." Thanks for sharing this terrific and delicious recipe.

--Lynne Jaffe of Lewisville, NC

So, looks like we really do have a hit on our hands. If you try the Edamame Soup, please let us know what you think!