Scallion Soup

• 1/4 lb. sweet butter
• 5 bunches scallions, finely chopped
• 1 tsp. salt
• 1/2 tsp. pepper
• 2 Tbsp. flour
• 5 c. chicken stock
• 3/4 lb. fresh mushrooms, sliced
• 1 1/4 c. cream

1. Place the stick of butter in a large pot.
2. Add scallions, salt and pepper.
3. Mix thoroughly and cook slowly without browning for about 10 minutes, stirring all the while.
4. Remove from heat and stir in the flour.
5. Smooth.
6. Add the stock and stir over flame until the mixture oils.
7. Simmer for 10 minutes uncovered.
8. Remove from heat and add 1/2 pound of the mushrooms.
9. Place all in electric blender and blend.
10. (For easier handling, cool first.) To reheat, add 1 1/4 cups cream without boiling.
11. Serve garnished with raw, sliced mushrooms if desired.

sweet butter, bunches scallions, salt, pepper, flour, chicken stock, fresh mushrooms, cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=343272 (may not work)