Chopped Mushroom Stems And Scallop Chowder

• 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

1. In a deep saucepan, gently saute the garlic in the butter and olive oil until fragrant.
2. Slice the green onions and tops diagonally into 1-inch pieces and add to the pan. Saute until the onion greens are wilted.
3. Add the mushrooms and fry on medium heat about 8 minutes.
4. Add the tarragon and simmer a minute.
5. Add the water, salt, pepper, chicken soup granules and milk. Simmer on high heat. Never allow soup to boil.
6. 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.
7. Taste to adjust seasonings.
8. Add the sliced scallops and stir gently.
9. HEAT on low about 4 minutes. Or turn off heat and allow the scallops to cook in the hot soup broth.
10. Ladle into bowls and serve with a crusty bread and a green salad.

garlic, butter, olive oil, green onions, mushroom stems, tarragon, water, salt, pepper, chicken soup, milk, obrien potatoes

Taken from www.food.com/recipe/chopped-mushroom-stems-and-scallop-chowder-239028 (may not work)