Another recipe from gourmet Kelly, less complex this time. She tells me that despite the milk in it, this soup can be frozen as long as you squish or shake it every 15 minutes while thawing to keep the milk from separating.
1/4 cup butter
3/4 cup green onions, chopped
2 cups mushrooms, chopped
2 Tbsp. flour
1 cup half & half
1 cup chicken broth
salt & pepper to taste
Cook green onions in butter in a large skillet or stock pot over low heat for 5 minutes. Add mushrooms and cook another 2 minutes. Stir in flour and continue to cook 3 minutes. Remove pan from heat; whisk in chicken broth and half & half. Continue whisking until smooth. Bring to a boil over moderate heat and simmer, stirring, for 5 minutes. Adjust seasonings and serve.
quantities for 34 cups:
3 cups butter
9 cups green onions, chopped
24 cups mushrooms, chopped
1/2 cup flour
12 cups half & half
12 cups chicken broth
salt & pepper to taste
Freeze in 2-cup packages; mix frequently while thawing.
Adapted from cdkitchen.com
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
