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2. Heat the asparagus in a saucepan wit the chicken stock. Bring to a boil and simmer for 6-7 minutes.
3. Wash and slice the mushrooms very thinly.
4. Mix cornflour with vinegar and add to the heated mixture of
asparagus and chicken stock. 5. Add the mushrooms and boil gently.
6. Add the shredded chicken and salt and heat to boiling point once
more.
7. Pour the soup into bowls and serve immediately.
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