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Algonquin Wild Nut Soup

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24 OZ Crushed Hazel nuts
6 Shallots, with tops
3 TBS Parsley, chopped
6 Cups Stock
1 tsp Salt
1/4 tsp black pepper


Place all ingredients into a large soup pot and simmer slowly over medium heat for about 1 1/2 hours, stirring occassionally