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Carefully rinse the mushrooms. Soak them in the water overnight. Take the mushrooms out the next day, discard the stems, finely chop and put back into the water in which they were soaking. Add the finely chopped onion, cubed potatoes and make up the liquid to 2 pints. Season, bring to the boil and then simmer until the mushrooms are soft. Serve a spoonful of cream onto warmed up soup bowls and ladle in the mushroom soup.
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