Ingredients
-
4 tablespoons butter
-
12 scallions, green and white parts, sliced thinly
-
3 garlic cloves, finely chopped (or to taste)
-
4 tablespoons all-purpose flour
-
3 cups low sodium chicken broth (or for a vegetarian soup, use vegetable stock)
-
8 ounces mushrooms, coarsely chopped
-
1/2 cup heavy cream or 1/2 cup half-and-half, if you want to conserve calories
-
salt & freshly ground black pepper (to taste)
-
chopped fresh tarragon (to garnish) or chives (to garnish)
Instructions
- Heat the butter in a large pot over moderate heat.
- Saute the scallions and garlic until tender but not too brown, about 5 minutes.
- Stir in the flour and cook 2 to 3 minutes to get rid of the raw flour taste.
- Add the stock and mushrooms and bring to a gentle boil, stirring frequently.
- Simmer covered for 5 minutes.
- Puree in batches using an electric blender or food processor.
- (If you have one, an immersion blender is the best!) Strain, return to the pot and add the cream or half& half, salt, and pepper.
- Reheat and serve garnished with chopped fresh herbs.
- Serve with a crusty loaf of French bread and a glass of wine.