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Sliced leeks, washed, white and light green parts only
1/2
c
Sliced celery
1
ts
Fresh thyme leaves
2
lb
Cleaned and sliced white or wild mushrooms
6
c
Chicken stock
1 1/2
ts
Kosher salt, or to taste
Pepper, to taste
1/8
ts
Minced chives
3
tb
Olive oil
INSTRUCTIONS
Melt the butter over medium heat in a large soup pot.
Add the carrots, onions, leeks, and celery, and cook
until tender but not browned, about 10 minutes.
Stir in the thyme and mushrooms and cook for 5
minutes, until the mushrooms have softened. Add the
chicken stock, salt and pepper, and simmer, covered,
for 30 minutes. Puree the soup in a food processor or
blender in as many batches as necessary. Adjust
seasoning to taste. Serve in warm bowls with a
sprinkling of chives and a drizzle of olive oil, if
desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The Will of God will never take you to where the Grace of God will not protect you.”
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