Shelly's Recipe

IRISH MUSHROOM SOUP

Category: Soups

1 1/2 cups chopped scallion, including green tops
4 cups chopped finely mushrooms
1/4 cup butter
3 tbsp flour
2 cups milk, warmed
2 cups chicken, vegetable or mushroom stock, warmed
Sea salt and ground Pepper

Melt butter over low to medium heat in a large saute pan or a thick bottomed pot. Place scallions in pan and cover with a buttered sheet of wax paper and place lid on pan.

When scallions are tender, remove wax paper and add mushrooms; increase heat to medium and stir for 2 to 3 minutes. Sprinkle flour over mushrooms and scallions; stir in flour and cook for 3 to 4 minutes to eliminate raw flour taste.

Pour milk and stock slowly into pan while whisking to incorporate flour mixture. Bring just to a boil, and then simmer for 10 minutes. Season to taste with salt and pepper and serve. The soup can be made ahead and kept at room temperature for an hour or two; refrigerate if required to hold it longer. Serves 4