Here's what to do with all of those mushroom stems left over when you make a dish that uses only the mushroom caps. Chop the stems medium fine. Not too big but not finely minced either. You can make this with chopped whole mushrooms too.
- 3 garlic cloves, finely chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 green onions, plus four-inches of their green tops
- 1 1⁄2 cups chopped mushroom stems
- 1⁄2 teaspoon dried tarragon
- 2 cups water
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 1⁄2 tablespoons chicken soup, granules
- 1 1⁄2 cups milk
- 2 cups O'Brien potatoes (frozen foods section)
- 1 cup half-and-half
- 6 -7 large scallops, quartered
- In a deep saucepan, gently sauté the garlic in the butter and olive oil until fragrant.
- Slice the green onions and tops diagonally into 1-inch pieces and add to the pan. Sauté until the onion greens are wilted.
- Add the mushrooms and fry on medium heat about 8 minutes.
- Add the tarragon and simmer a minute.
- Add the water, salt, pepper, chicken soup granules and milk. Simmer on high heat. Never allow soup to boil.
- Add the O'Brien potatoes and half n half. Bring back to a good simmer and cook until the potatoes are soft, about 8 minutes.
- Taste to adjust seasonings.
- Add the sliced scallops and stir gently.
- HEAT on low about 4 minutes. Or turn off heat and allow the scallops to cook in the hot soup broth.
- Ladle into bowls and serve with a crusty bread and a green salad.
A very tasty soup. I used chicken broth instead of water/granules and fresh tarragon, since I still had some in the garden. I also added a few dried mushrooms, plus their soaking water (as part of the liquid indicated). Mine turned out more like a soup (not like the photo), and next time I would add more mushrooms, potatoes and scallops, to make it more chowdery. I would also add more dried mushrooms, as I love the earthy quality that dried mushroom add.