Prep 25 mins
Cook 10 mins
This is a wonderful soup with unusual ingredients--scallions and mushrooms! The soup has a delicate flavor, and once pureed, becomes thicker and more chowder-like. We loved this with crusty bread and some salmon on the side.
- 59.16 ml butter
- 12 scallions, green and white parts, sliced thinly
- 3 garlic cloves, finely chopped (or to taste)
- 59.16 ml all-purpose flour
- 709.77 ml low sodium chicken broth (or for a vegetarian soup, use vegetable stock)
- 226.79 g mushrooms, coarsely chopped
- 118.29 ml heavy cream or 118.29 ml half-and-half, if you want to conserve calories
- salt & freshly ground black pepper (to taste)
- chopped fresh tarragon (to garnish) or chives (to garnish)
- Heat the butter in a large pot over moderate heat.
- Saute the scallions and garlic until tender but not too brown, about 5 minutes.
- Stir in the flour and cook 2 to 3 minutes to get rid of the raw flour taste.
- Add the stock and mushrooms and bring to a gentle boil, stirring frequently.
- Simmer covered for 5 minutes.
- Puree in batches using an electric blender or food processor.
- (If you have one, an immersion blender is the best!) Strain, return to the pot and add the cream or half& half, salt, and pepper.
- Reheat and serve garnished with chopped fresh herbs.
- Serve with a crusty loaf of French bread and a glass of wine.
Very nicely flavored soup. Quick and easy to make. I used half and half and it was the perfect addition.
Loved this!! I left out the cream, it did not seem needed for my tastes. I used one pound button mushrooms and quarter pound cremini mushrooms and some leftover frozen shredded carrots. I pureed half and left the other half whole for some texture. Used up some frozen leftover turkey stock and gravy for the broth. Lots of flavor!! Thanks for posting.
Delicious!This is a great recipe. The flavors complimented really well.