Recipe by Kathy228
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.
Top Review by duonyte
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.
- 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
Directions See How It's Made
- 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.