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Paganens (Alogonquin Wild Nut Soup)
Servings: 6
24 oz. Hazelnuts, crushed
6 ea. Shallots, with tops
3 Tbsp. Parsley, chopped		 6 cups Stock
1 tsp. Salt
1/4 tsp. Black pepper

Place all ingredients in a large soup pot & simmer slowly over a medium heat for 1 1/2 hours, stirring occasionally.

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