Scallion + Mushroom Soup
Source of Recipe
from wwrecipes when it was a free newsletter
Scallion + Mushroom Soup
4 tablespoons (60 ml) butter
12 scallions (spring onions), green and white parts, chopped
1-3 cloves garlic, finely chopped
4 tablespoons (60 ml) all-purpose flour
3 cups (750 ml) chicken stock
8 ounces chopped (225 g) mushrooms
1/2 cup (125 ml) heavy cream
Salt and freshly ground pepper to taste
Chopped fresh tarragon or chives for garnish (optional)
Heat the butter in a large pot over moderate heat and saute the
scallions and garlic until tender but not brown, about 5 minutes.
Stir in the flour and cook 2 to 3 minutes. Add the stock and
mushrooms and bring to a boil, stirring frequently. Simmer covered
for 5 minutes. Rub the soup through a fine strainer or puree in an
electric blender or food processor. Strain, return to the pot and add
the cream, salt, and pepper. Reheat and serve garnished with chopped
fresh herbs if desired.
Serves 4 to 6.
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