Ingredients
- 1 lb Mushrooms, quartered
- 4 scallions, thinly sliced
- 1 cup fresh parsley, finely chopped
- 4 tablespoons butter
- 2 cups heavy cream
- 1 cup flour
- salt to taste
- 8 cups chicken stock
- 6 teaspoons ground pepper
- 1/2 medium Onion, finely chopped
Make it step by step
- Melt butter in a saucepan over medium heat. Add onions and Mushrooms. Saute for 10 minutes or until onions are golden brown. Add chicken stock and simmer for 5 minutes. Add and stir in flour, then heavy cream. Add scallions, parsley, and salt and pepper to taste. Stir thoroughly. Add flour for thickening if needed. Cook over medium heat. Stir occasionally. When soup starts to boil, cover saucepan and simmer for 20 minutes over low heat. Serve piping hot. Makes 8 servings.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.