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Algonquin Wild Nut Soup (Paganens)
From the kitchen of Walks Far Woman of the San Poils
24 ounces of hazelnuts crushed
6 shallots
3 TBSP. parsley chopped
6 cups chicken or vegetable broth or other game bird broth
1 tsp. salt
1/4 tsp. ground black pepper
Place all ingredients in a large soup pot and simmer slowly over a
medium
heat for 1 1/2 hours, stirring occasionally.
Serve with pheasant or other wild game. The leftover meat may be added
to the
soup for the second day of leftovers.
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