Creamy Scallion-Mushroom Soup

3 tbsp butter

1 lb scallions, chopped

2 1/2 cups chicken stock

1/2 pound white mushrooms, sliced thinly

1 baking potato (~8oz), peeled and chopped

1/2 cup Italian parsley, chopped

1/4 cup heavy cream (or milk)

salt and pepper

Melt the butter in a large saucepan. Add the scallions and mushrooms and season with salt and pepper. Cover and cook over medium heat, stirring occasionally, until softened, 10-15 minutes.

Add the stock and potato and bring to a boil, then simmer over low heat for 15 minutes, or until the potato is soft. Stir in the parsley.

Using an immersion blender, puree the soup. Stir in the cream, and season with salt and pepper. Ladle into bowls and garnish with whatever (I remember being very fond of crumbled pretzels in this).

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