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Chickpea Soup

Chef Norm Pastorin The Cornerstone Flavourful garnishes add punch to this cozy soup Ingredients Chickpea Soup 1 Tbsp extra virgin olive oil 1/4 cup onion, minced 2 Tbsp celery, minced…

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Butternut Squash & Shrimp Bisque

Chef  Quentin Harty RBC Convention Centre Using shrimp stock puts a flavourful twist on this fall classic. Ingredients 1/2 cup salted butter, clarified 1 medium sized onion, finely diced 1 clove…

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Fish Mousse Soup

Chefs Hu Guoguang and Pan Yewen North Garden Restaurant Small touches like shreds of fresh watercress and the addition of dried tangerine peel make this soup light and verdant. Ingredients…

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Seafood Udon Rice Noodle Soup

Chef Diana Leung Mama's Noodle House Plump shrimp is succulent and juicy. Ingredients Mama's Noodle House Chicken Broth 1 whole chicken or 4 lbs. chicken bones 5 litres water 5…

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Laotian Chicken Noodle Soup

Chef Jimmie Sayavong Boun's Restaurant Thick rice noodles are chewy and slurpable. Ingredients Boun's Chicken Broth 1 whole chicken 12 litres water 6 Tbsp msg dash of salt to taste…

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Wonton Soup

Chef Jimmie Sayavong Boun's Restaurant This recipe is great for big batch cooking. Freeze wontons for later use. Ingredients Pork Wonton Dumpling 1 lb ground pork dash of salt and…

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Smoked Goldeye and Cauliflower Soup

Chef Mandel Hitzer deer & almond Smoked goldeye and white fish roe (golden caviar) salute Manitoba’s lakes in this dish. Quantities for the “salad” are adjustable to taste. Fermented rye…

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