French Mushroom and Scallion Soup

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This is a wonderful soup with unusual ingredients--scallions and mushrooms! The soup has a delicate flavor, and once pureed, becomes thicker and more chowder-like. We loved this with crusty bread and some salmon on the side.

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Ingredients [?]

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  • add   4 tablespoons butter
  • add   3 cups low sodium chicken broth (or for a vegetarian soup, use vegetable stock)
  • add   1/2 cup heavy cream or half-and-half
  • add   12 scallions
  • add   4 tablespoons all-purpose flour
  • add   salt & freshly ground black pepper (to taste)
  • add   3 garlic cloves, finely chopped (or to taste)
  • add   chopped fresh tarragon or chives (to garnish)
  • add   8 ounces mushrooms


  1. Heat the butter in a large pot over moderate heat.
  2. Saute the scallions and garlic until tender but not too brown, about 5 minutes.
  3. Stir in the flour and cook 2 to 3 minutes to get rid of the raw flour taste.
  4. Add the stock and mushrooms and bring to a gentle boil, stirring frequently.
  5. Simmer covered for 5 minutes.
  6. Puree in batches using an electric blender or food processor.
  7. (If you have one, an immersion blender is the best!) Strain, return to the pot and add the cream or half& half, salt, and pepper.
  8. Reheat and serve garnished with chopped fresh herbs.
  9. Serve with a crusty loaf of French bread and a glass of wine.