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Adventures in my kitchen

Adventures in my kitchen. Sunday, October 13, 2013. My very own Chanterelle soup. Kristy’s Chanterelle soup. 1 lb fresh chanterelle mushrooms, cut in 1/2 inch pieces. 1 shallot, chopped finely. Fresh thyme to taste. 4 tablespoons all-purpose flour. 2 quarts chicken stock. 1/2 cup Cream sherry (I prefer Harveys Bristol cream). 1 cup heavy cream. Salt and pepper to taste. Roughly chop the chanterelles into ½-inch pieces. Chop the shallot and thyme. And chanterelles and sauté for additional 5 minutes.

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Adventures in my kitchen | cookingwithkristy.blogspot.com Reviews
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Adventures in my kitchen. Sunday, October 13, 2013. My very own Chanterelle soup. Kristy’s Chanterelle soup. 1 lb fresh chanterelle mushrooms, cut in 1/2 inch pieces. 1 shallot, chopped finely. Fresh thyme to taste. 4 tablespoons all-purpose flour. 2 quarts chicken stock. 1/2 cup Cream sherry (I prefer Harveys Bristol cream). 1 cup heavy cream. Salt and pepper to taste. Roughly chop the chanterelles into ½-inch pieces. Chop the shallot and thyme. And chanterelles and sauté for additional 5 minutes.
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Adventures in my kitchen | cookingwithkristy.blogspot.com Reviews

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Adventures in my kitchen. Sunday, October 13, 2013. My very own Chanterelle soup. Kristy’s Chanterelle soup. 1 lb fresh chanterelle mushrooms, cut in 1/2 inch pieces. 1 shallot, chopped finely. Fresh thyme to taste. 4 tablespoons all-purpose flour. 2 quarts chicken stock. 1/2 cup Cream sherry (I prefer Harveys Bristol cream). 1 cup heavy cream. Salt and pepper to taste. Roughly chop the chanterelles into ½-inch pieces. Chop the shallot and thyme. And chanterelles and sauté for additional 5 minutes.

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Adventures in my kitchen: October 2013

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Adventures in my kitchen. Sunday, October 13, 2013. My very own Chanterelle soup. Kristy’s Chanterelle soup. 1 lb fresh chanterelle mushrooms, cut in 1/2 inch pieces. 1 shallot, chopped finely. Fresh thyme to taste. 4 tablespoons all-purpose flour. 2 quarts chicken stock. 1/2 cup Cream sherry (I prefer Harveys Bristol cream). 1 cup heavy cream. Salt and pepper to taste. Roughly chop the chanterelles into ½-inch pieces. Chop the shallot and thyme. And chanterelles and sauté for additional 5 minutes.

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Adventures in my kitchen: My very own Chanterelle soup

http://www.cookingwithkristy.blogspot.com/2013/10/my-very-own-chanterelle-soup.html

Adventures in my kitchen. Sunday, October 13, 2013. My very own Chanterelle soup. Kristy’s Chanterelle soup. 1 lb fresh chanterelle mushrooms, cut in 1/2 inch pieces. 1 shallot, chopped finely. Fresh thyme to taste. 4 tablespoons all-purpose flour. 2 quarts chicken stock. 1/2 cup Cream sherry (I prefer Harveys Bristol cream). 1 cup heavy cream. Salt and pepper to taste. Roughly chop the chanterelles into ½-inch pieces. Chop the shallot and thyme. And chanterelles and sauté for additional 5 minutes.

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Adventures in my kitchen

Adventures in my kitchen. Sunday, October 13, 2013. My very own Chanterelle soup. Kristy’s Chanterelle soup. 1 lb fresh chanterelle mushrooms, cut in 1/2 inch pieces. 1 shallot, chopped finely. Fresh thyme to taste. 4 tablespoons all-purpose flour. 2 quarts chicken stock. 1/2 cup Cream sherry (I prefer Harveys Bristol cream). 1 cup heavy cream. Salt and pepper to taste. Roughly chop the chanterelles into ½-inch pieces. Chop the shallot and thyme. And chanterelles and sauté for additional 5 minutes.

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