Merfeld-Jewell Recipes

2026-02-11 Mushroom Scallion Soup

In the style of The Joy of Cooking, but with a twist

Ingredients

• 4 tbsp salted butter
• 3 bunches of green onions, or more to taste
• 12 oz mushrooms (or more, to taste)
• 2 tbsp all-purpose flour
• 4 cups chicken stock, or other stock
• 1/2 cup heavy cream
• Salt (to taste)
• Black Pepper (to taste)
• Garlic powder (to taste)
• Onion powder (to taste)
• 2-3 Bay leaves

Instructions

1. Thinly slice the mushrooms. Set aside.
2. Finely chop the onions. Set aside 1/2 cup for garnish.
3. Melt the butter over medium heat.
4. Add the green onions to the pan, along with salt, black pepper, garlic powder, and onion powder.
5. Cook, stirring occasionally, until softened (about 6 minutes).
6. Add the mushrooms to the pan and cook until they release their juices (about 4 minutes).
7. Add the flour and cook for 1 minute.
8. Slowly add the stock while stirring, to prevent the flour from clumping.
9. Bring to a boil.
10. Reduce heat to a simmer, cover, and cook for 10 minutes.
11. Remove half the soup and blend smooth, then re-add. Alternatively, you may immersion blend the soup until some of it is smooth.
12. Remove the pot from the heat and stir in the heavy cream.
13. Add more seasonings if desired.
14. Serve with green onions on top!