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Chicken and Escarole Soup with Mushrooms

2 tb Olive oil
1/2 lb Mushrooms; sliced
2 Shallots; thinly sliced
2 Celery ribs; thinly sliced
1 Carrot; shredded
2 c Shredded escarole; (packed)
8 c Chicken broth


Heat oil in large pot. Add mushrooms, shallots, celery, and carrot. Cook over medium heat, stirring occasionally, for 5 minutes. Add escarole and chicken broth. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Ladle into bowls and serve hot. This recipe yields 6 servings.




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