Algonquin Wild Nut Soup (Paganens)
From the kitchen of Sharmagne Leland-St. john

24 ounces of hazelnuts crushed
6 shallots
3 tablespoons parsley chopped
6 cups chicken or vegetable broth or other game bird broth
1 teaspoon salt
1/4 teaspoon ground black pepper

Place all ingredients in a large soup pot and simmer slowly over a medium
heat for 1 1/2 hours, stirring occasionally.

Serve with pheasant or other wild game. The leftover meat may be added to the
soup for the second day of leftovers.