French Mushroom and Scallion Soup

photo by spatchcock


- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 4 tablespoons butter
- 12 scallions, green and white parts, sliced thinly
- 3 garlic cloves, finely chopped (or to taste)
- 4 tablespoons all-purpose flour
- 3 cups low sodium chicken broth (or for a vegetarian soup, use vegetable stock)
- 8 ounces mushrooms, coarsely chopped
- 1⁄2 cup heavy cream or 1/2 cup 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)
directions
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
spatchcock
United States
bok bok, bok bok bok bok.