For many of us, green onions have the taste of spring: Piquant, fresh, invigorating. And itís good to know that they have lots of immune-enhancing compounds to boost our good health.
This simple soup is easy to make and a pleasure to eat. A handful of mushrooms and a touch of cream give it body and character, while the green onions add plenty of springtime zip.
4 tablespoons butter
6 bunches scallions
Salt and freshly-ground black pepper, to taste
5 cups vegetable broth
2 cups small mushrooms, sliced
1/3 cup heavy cream
1. In a heavy-bottomed soup pot, melt the butter and add the green onions, along with salt and pepper to taste. Saute for a few minutes, until the onions are softened, then add broth and bring the mixture to a boil. Reduce heat, cover, and allow to simmer for 10 minutes.
2. Add 1 cup of the mushrooms. Puree in a food processor or blender until smooth, then put the soup back in the pot, add the cream and the remaining mushrooms, and heat gently (do not boil) until the mushrooms are tender.
3. Serve warm.