French Mushroom and Scallion Soup

Name: French Mushroom and Scallion Soup
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4-6 serving(s)
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)

Submitted by spatchcock

"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."

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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

Very nicely flavored soup. Quick and easy to make. I used half and half and it was the perfect addition.

iris5555
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.

diest
Delicious!This is a great recipe. The flavors complimented really well.

sp00n