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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. Per serving: 562 Calories (kcal); 29g Total Fat; (43% calories from fat); 16g Protein; 70g Carbohydrate; 0mg Cholesterol; 71mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 11 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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