Again, catching up on those super, super old posts that I should have written a year ago! Scallion and mushroom soup (p. 145) is one of the ones that is difficult to write about now because it wasn't very interesting.
To start I beat butter until it was fluffy and then added scallions:
|Seemed like a strange step|
I removed the pot from the heat and added flour and chicken stock:
It was simmered for about ten minutes:
I added thinly sliced mushrooms:
I used the immersion blender and blended the whole thing (sooooo much easier than using the sieve that TJOC recommends). I also added some cream (making it a "cream of" soup). The soup was not an attractive color:
I added some more of the thinly sliced mushrooms:
It was okay. It required a TON of salt to bring out the flavors, and, even then, was pretty bland. I like cream of mushroom soup quite a bit but button mushrooms are not the most delicious and scallions don't really add that much. Maybe with more black pepper and salt and a ton of garlic, the soup could be improved. Then again, it's possible that not everybody is as obsessive as I am about soup. Has anyone else made this recipe? How do you feel about cream soups?