Mushroom and Green Onion Creamy not Cream Soup

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Mushroom and Green Onion Creamy not Cream Soup

 

3 bunches green onions

1 pound mushrooms, cleaned and trimmed

1/4 cup butter or margarine

1/2 teaspoon salt, or to taste

1/2 teaspoon white pepper, or to taste

1/8 teaspoon cayenne pepper

1 teaspoon of mixed herbs

3 tablespoon all purpose flour

6 cups veg. broth

 

Garnish:

1/4 pound mushrooms, thinly sliced

1/2 cup sour cream (optional)

1 large green onion, thinly sliced, for garnish

 

Coarsely chop the green onions.set aside. Chop the mushrooms; set aside. Melt

the butter in a medium soup pot until foaming. Add the green

onions, salt,pepper and cayenne pepper. Reduce the heat to low, cover

and cook for 10 minutes, stirring occasionally. Do not brown. Remove the pan

from the heat, and stir in the flour. Stir over low heat for 2 minutes. Add

the veg. broth and whisk over moderately high heat until the soup comes to

a boil. Reduce the heat to moderately low and simmer, uncovered, for 10

minutes, stirring occasionally. Add the chopped mushrooms and simmer on low for

3 to 5 minutes.

Puree the soup in batches in a blender or food processor fitted with the metal

blade. The soup may be covered and refrigerated overnight, or it also freezes

well. Before serving, reheat the soup until hot. Taste and adjust the

seasonings. Stir the thinly sliced mushrooms into the soup. Cook until they are

soft, about 1 minute. Ladle the soup into bowls, garnishing each with a dollop

of

sour cream (optional) and sprinkling of green onion. This soup tastes rich and

creamy and yet it contains no cream.

 

 

 

 

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