Creamy Scallion-Mushroom Soup

Ingredients

  • 6 tablespoon(s) unsalted butter
  • 0.5 cup(s) heavy cream
  • 1 pound(s) white mushrooms
  • 2 pound(s) scallions ned
  • 5 cup(s) chicken stock or canned low-sodium broth
  • Salt and freshly ground pepper
  • 2 pound(s) scallions ned
  • + 9 more ingredients
    • Salt and freshly ground pepper
    • 1 pound(s) white mushrooms
    • 2 tablespoon(s) all-purpose flour
    • 6 tablespoon(s) unsalted butter
    • 5 cup(s) chicken stock or canned low-sodium broth
    • 2 tablespoon(s) all-purpose flour
    • 1 cup(s) packed flat-leaf parsley leaves
    • 1 cup(s) packed flat-leaf parsley leaves
    • 0.5 cup(s) heavy cream

1. 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 sim...

View full recipe at Food & Wine

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