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Ingredients:

Ingredients

6 carrots, chopped

6 celery stalks, chopped

1 tablespoon olive oil

1 teaspoon grated fresh ginger root

1 small onion, cut into wedges

5 ounces ground chicken

2 pound marinated miso mushrooms

1 teaspoon Worcestershire sauce

1 medium yellow star onion, crushed

1/3 cup olive oil

1 3/4 cups chopped Swiss chiffon

2 mushrooms, sliced

2 pinches ground black pepper, to taste

Directions

In a nonstick skillet, over medium-high heat cook the carrots, celery and olive oil together, trying to get them to cook as soon. Boil gently for a few seconds on the bottom; drain and leave carrots on top.

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