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Scallop And Mushroom Soup With Ginger And Leeks

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3/4 pound sea scallops

1 tablespoon unsalted butter

Salt and freshly ground pepper

3/4 pound oyster mushrooms, sliced 1/4 inch thick

1 large leek, white and tender green parts only, finely julienned

2 tablespoons finely julienned peeled fresh ginger

1 quart chicken stock or low-sodium broth

1 tablespoon coarsely chopped cilantro

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