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Carrot and Green Bean Soup
Add chopped onion, celery, garlic, green beans and carrots to de-fatted chicken stock and simmer until the vegetables are tender. Season the mixture with salt, pepper, nutmeg, parsley and dill. Mix in spinach, peas and mushrooms and cook a few minutes more. For a richer-tasting thicker texture, puree all or part of the soup and heat through before serving.
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