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.
Questions & Replies

Got a question?
Share it with the community!
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.