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Some great Fustini olive oil substitutions would be Cayenne Crush or Garlic. Adapted from themodernproper.com
In a large, dutch oven or soup pot, over medium heat, fry the bacon pieces until slightly crispy. Add the olive oil, leeks and celery. Sauté the leek mixture for 5-7 minutes until the leeks and celery begin to soften. Turn the heat to medium-high and add the chanterelles, thyme and bay leaf. Sauté for 3-5 minutes, until the mushrooms are soft. Add the flour and stir to incorporate. Slowly pour the balsamic and then the white wine in, scraping the bottom of the pot. Allow to simmer for 3-5 minutes until the liquid reduces by half.
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Nutritional information can be found listed with each product.
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