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Scallop and Mushroom Soup with Ginger and Leeks
Ingredients
  • ¾ pound sea scallops
  • 1 tablespoon unsalted butter
  • Salt and freshly ground pepper
  • ¾ pound oyster mushrooms, sliced ¼ inch thick
  • 1 large leek, white and tender green parts only, finely julienned
  • 2 tablespoons finely julienned peeled fresh ginger
  • 1 quart chicken stock or low-sodium broth
  • 1 tablespoon coarsely chopped cilantro
Steps
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