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Mushroom Scallion Soup Recipe
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1/4 cup butter 3 bunches scallions 1/2 teaspoon salt 1/2 teaspoon white pepper 2 1/2 cups chicken stock 8 whole mushrooms 5 ounces 15% cream 2 tablespoons 35% whipping cream 1 dash cayenne Melt Butter. Add onions, salt and pepper. Saut=E9 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).
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