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Leek Mushroom and Chanterelle Soup

4 tb Butter
1 Onion; chopped
3 md Leeks; finely sliced
8 oz Mushrooms; chopped
8 oz Chanterelles; chopped
5 c Chicken stock
Salt & pepper to taste
1 tb Parsley; finely chopped


Melt the butter in a saucepan, add the chopped onion and cook until the onion is soft and translucent. Then add the leeks and cook for a further 5 minutes. Add the chopped mushrooms and chanterelles and cook for a minute or two with the leeks and onion, then pour in the stock. Simmer very gently for 15 minutes.

Season to taste with salt and pepper and, just before serving, stir the parsley through the soup.


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