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Ingredients Jump to Instructions ↓

  1. 1/4 cup butter

  2. 3 bunches scallions

  3. 1/2 teaspoon salt

  4. 1/2 teaspoon white pepper

  5. 2 1/2 cups chicken stock

  6. 8 whole mushrooms

  7. 5 ounces 15% cream

  8. 2 tablespoons 35% whipping cream

  9. 1 dash cayenne

  10. 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).

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