Stock, boil the water and add the vegetables. Add the chicken and bring to the boil. Simmer for 2-4 hours. Soup, melt the butter in a pan and add the vegetables. Sprinkle with the flour. This forms the thickening agent for the soup. Next add the stock. Add the mushrooms, spring onions, salt and pepper and cook for 45 minutes. When cooked, place in a food processor until well blended. Finish by adding the egg and cream to give it a glaze. Ladle into bowls and serve with a few flaked almonds on top.
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|Serving Size: 1 Serving (7544g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2147 (62%)|
|Amt Per Serving||% DV|
|Total Fat 238.6g||318 %|
|Saturated Fat 111.4g||557 %|
|Monounsaturated Fat 83.9g|
|Polyunsanturated Fat 26.3g|
|Cholesterol 1038.3mg||319 %|
|Sodium 5174mg||178 %|
|Potassium 4228.9mg||111 %|
|Total Carbohydrate 155.1g||46 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 150.1g|
|Protein 163.9g||234 %|
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Calories per serving: 3439
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