Mushroom Scallion Soup
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 3 | bunches |
scallions, spring or green onions
|
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
white pepper
|
|
| 2 ½ | cups |
chicken broth
|
|
| 8 | whole |
mushrooms
|
*
|
| 5 | ounces |
cream
|
|
| 2 | tablespoons |
whipped cream
|
|
| 1 | dash |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 3 | bunches |
scallions, spring or green onions
|
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
white pepper
|
|
| 591 | ml |
chicken broth
|
|
| 8 | whole |
mushrooms
|
*
|
| 144.5 | ml/g |
cream
|
|
| 3E+1 | ml |
whipped cream
|
|
| 1 | dash |
cayenne pepper
|
*
|
Directions
Melt Butter.
Add onions, salt and pepper. Sauté 10 minutes, add stock and bring to a boil.
Cover and simmer for 10 minutes. Add half the mushrooms and let soak for 1 minute.
Purée in blender/food processor until smooth.
Add 15% cream and heat gently. Drop in remaining mushrooms and cook slowly until tender.
Serve with a dollop of whipped cream and a dash of cayenne (or paprika) for color.
Use a warmed bowl (of course).
