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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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