French Mushroom and Scallion Soup
Prep Time: 25 minutes | Cook Time: 10 minutes | Total Time: 35 minutes
Indulge in the comforting embrace of a soup that combines the earthy goodness of mushrooms with the mild, onion-like flavor of scallions. This delightful French Mushroom and Scallion Soup boasts a delicate flavor profile and a rich, creamy texture that transforms into a hearty, chowder-like experience once pureed. Perfectly paired with crusty French bread and a side of salmon, this recipe promises a cozy, satisfying meal.
Ingredients
- 4 tablespoons butter 🧈
- 12 scallions, sliced thinly 🌿
- 3 garlic cloves, minced 🧄
- 3 tablespoons all-purpose flour 🌾
- 4 cups low sodium chicken broth 🍲
- 8 ounces mushrooms, sliced 🍄
- 1/2 cup heavy cream 🥛
- 1/2 cup half-and-half 🥛
- 1 tablespoon fresh tarragon, chopped 🌿
- 2 tablespoons chives, chopped 🌱
- Salt and pepper to taste 🧂
Instructions
-
Melt the Butter:
In a large pot, melt the butter over moderate heat until it’s fully melted and starts to bubble. -
Cook the Vegetables:
Add the sliced scallions and minced garlic to the pot. Sauté for about 5 minutes, stirring frequently, until the scallions are tender and fragrant but not browned. -
Add the Flour:
Stir in the all-purpose flour and cook for an additional 2 to 3 minutes. This step is crucial for removing the raw flour taste and creating a slightly thickened base for the soup. -
Incorporate Broth and Mushrooms:
Pour in the low sodium chicken broth, stirring constantly to incorporate the flour mixture evenly. Add the sliced mushrooms to the pot. Bring the mixture to a gentle boil, stirring frequently to ensure nothing sticks to the bottom. -
Simmer:
Reduce the heat and cover the pot. Let the soup simmer for about 5 minutes, allowing the mushrooms to soften and the flavors to meld together. -
Puree the Soup:
Carefully transfer the soup in batches to an electric blender or food processor. Blend until the soup is smooth and creamy. (For ease, you might prefer using an immersion blender directly in the pot.) -
Strain and Return:
For an extra smooth texture, strain the blended soup through a fine-mesh sieve, then return it to the pot. Stir in the heavy cream and half-and-half. -
Season:
Season the soup with salt and pepper to taste. Reheat gently if needed, but avoid boiling. -
Garnish and Serve:
Ladle the soup into bowls and garnish with freshly chopped tarragon and chives. Serve hot with a crusty loaf of French bread and a glass of wine for a complete meal.
Enjoy this sophisticated yet simple soup that blends rich, creamy textures with the bright notes of fresh herbs and vegetables. It’s a wonderful choice for a light lunch or as a starter for a more elaborate dinner. Bon appétit! 🍲🍷🥖
