Creamy Scallion-Mushroom Soup

1. 1

   Melt the butter in a large saucepan.

2. 2

   Add the chopped scallions and season with salt and pepper.

3. 3

   Cover and cook over low heat, stirring occasionally, until softened, about 10 minutes.

4. 4

   Add the flour and cook, stirring, until incorporated.

5. 5

   Gradually stir in the stock and bring to a boil, then simmer over low heat for 10 minutes.

6. 6

   Remove the pan from the heat and stir in three-quarters of the mushrooms and all of the parsley.

7. 7

   Working in batches, puree the soup in a blender until smooth.

8. 8

   Return the soup to the pan and stir in the cream.

9. 9

   Season with salt and pepper and warm gently over low heat.

10. 10

    Ladle the soup into bowls, garnish with the remaining mushroom slices and the julienned scallion and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.