Mushroom Scallion Soup -

3 bunches scallions

1/2 teaspoon salt

1/2 teaspoon white pepper

2 1/2 cups chicken stock

8 whole mushrooms

5 ounces 15% cream

2 tablespoons 35% whipping cream

1 dash cayenne

9 10 minutes, add stock and bring to a boil. Cover and simmer for 10 minutes. Add half the mushrooms and let soak for 1 minute. Puree in blender/food processor until smooth. Add 15% cream and heat gently. Drop in remaining mushrooms and cook slowly until tender. Serve with a dollop of whipped cream and a dash of cayenne (or paprika) for color. Use a warmed bowl (of course).