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Saute shallots in butter for 2 minutes. Add carrots, celery, potatoes, thyme and marjoram. Saute for 5 minutes. Add all mushrooms and saute for 5 minutes. Add rice and stock. Bring to a boil and simmer for 30 minutes. Puree soup if desired. Add hot sauce and madeira. Bring to a serving temperature and serve sprinkled with chives.
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