Mushroom and Spring Onion Soup

Indulge in the first greens of spring with this light, creamy soup.

by Dani Yokhna

Yield: 3 cups


  • 4 T. butter
  • 8 ounces fresh mushrooms, sliced
  • 1½ cups thinly sliced spring onions, both white and green parts
  • 1/2 cup dry white wine
  • 2 T. flour
  • 2 cups chicken broth, steaming hot
  • 1/2 tsp. coarsely ground salt
  • freshly ground green or mixed peppercorns to taste
  • 1 cup half-and-half

Melt butter in large, heavy-bottomed saucepan or skillet over medium heat. Add mushrooms and onions, and sauté until both are cooked through and softened. (If mushrooms are firm and meaty, cook them for a few minutes before adding onions, which cook faster.) Stir in wine, and cook until reduced by about one-half. Gradually sprinkle in flour to avoid lumps, stirring constantly and briskly to thoroughly incorporate. Add hot chicken broth, salt and pepper, and stir to combine. Heat to active simmer, and cook for 2 minutes. Stir in half-and-half and cook for 2 more minutes. Serve immediately.

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