Recipe for Cream of Wild Mushroom Soup 
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Yield:
1
Ingredients:
Amount Ingredient
2 tbl olive oil
2 x cloves garlic, minced
1 x leek, cleaned and chopped
100 gm shallots, chopped
500 gm button mushrooms
500 gm forest mushrooms, including Porcini, Shiitake, Oyster and Swiss Brown
20 gm dried porcini
4 cup good quality chicken, beef or vegetable stock
1/2 cup boiling water
2 tbl flour
1 cup thick cream
1/2 bn Italian parsley, chopped
Instructions:
Instructions: Add the dried porcini to the boiling water and set aside.

Heat the olive oil and add the leeks, shallots and garlic and cook until golden, about 3 minutes.

Add all the fresh mushrooms, thinly sliced, and cook until the mushrooms soften and their liquid evaporates.

Sprinkle with the flour and stir well to enable the flour to be absorbed. Add the chicken stock and the porcini mushrooms together with the soaking liquid and bring to the boil, stirring frequently.

Once the soup is boiling, reduce the heat to a simmer and cook for 30 minutes.

Add the cream and simmer for a further 5 minutes or until slightly thickened.

Add half the chopped parsley and season to taste with salt and pepper.

To serve, ladle into individual bowls, sprinkle with extra parsley, some nutmeg and a small dollop of cream if desired.

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