Mushroom Scallion Soup
- 1/4 cup butter
- 3 bunches scallions, spring or green onions
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 2 1/2 cups chicken broth
- 8 whole mushrooms
- 5 ounces cream
- 2 tablespoons whipped cream
- 1 dash cayenne pepper
- Melt Butter.
- Add onions, salt and pepper.
- Saute 10 minutes, add stock and bring to a boil.
- Cover and simmer for 10 minutes.
- Add half the mushrooms and let soak for 1 minute.
- Puree in blender/food processor until smooth.
- Add 15% cream and heat gently.
- Drop in remaining mushrooms and cook slowly until tender.
- Serve with a dollop of whipped cream and a dash of cayenne (or paprika) for color.
- Use a warmed bowl (of course).
butter, bunches scallions, salt, white pepper, chicken broth, mushrooms, cream, whipped cream, cayenne pepper
Taken from recipeland.com/recipe/v/mushroom-scallion-soup-39437 (may not work)