Creamy Scallion-Mushroom Soup Recipe


  • 6 tablespoons unsalted butter
  • 2 pounds scallions (about 5 bunches)—1 scallion julienned, the rest coarsely chopped
  • Salt and freshly ground pepper
  • 2 tablespoons all-purpose flour
  • 5 cups chicken stock or canned low-sodium broth
  • 1 pound white mushrooms, very thinly sliced
  • 1 cup packed flat-leaf parsley leaves
  • + 1 more ingredients
    • ½ cup heavy cream

Melt the butter in a large saucepan. Add the chopped scallions and season with salt and pepper. Cover and cook over low heat, stirring occasionally, until softened, about 10 minutes. Add the flour and cook, stirring, until incorporated. Gradually stir in the stock and bring to a boil, then simmer...

View full recipe at SpringPad


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