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Reviewed Cream of Wild Mushroom Soup

Dec 17, 2012 in Food Network Community Toolbox on

I loved the rustic and earthy taste of this dish. I went a bit heavier on the mushrooms and replaced about half of the water used in making the broth with chicken stock. This added depth to the final dish. I also removed about a cup of soup from the pot and ran it through a food processor to add consistency to the broth (thanks meckdish. Serve wit"

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