Mushroom scallion soup

Yield: 2 Servings

Measure Ingredient
¼ cup Butter
3 bunches Scallions
½ teaspoon Salt
½ teaspoon White pepper
2½ cup Chicken stock
8 \N Whole mushrooms
5 ounces 15% cream
2 tablespoons 35% whipping cream
1 dash Cayenne

From: Scott Smith <swsmith@...> Date: Sun, 25 Feb 1996 19:49:40 -0500 This recipe is one of my favourites. I learned it from a gourmet cooking class I took last year. 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. Puree 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).



From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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