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Cream of Spring Onion Soup




Source of Recipe


King Arthur Flour


List of Ingredients




2 tablespoons (1 ounce) butter
1 1/2 cups (about 4 1/2 ounces) sliced spring onions, "rare ripes" (scallions), ramps or leeks*
2 cups (about 8 ounces) thinly sliced white onions
3 1/2 cups (10 ounces) sliced mushrooms (domestic or wild; morels, if you can find them)
1/4 cup (1 ounce) King Arthur Unbleached All-Purpose Flour
3 cups (two 10 1/2 ounce cans) chicken broth
2 cups (16 ounces) milk
salt and pepper to taste
1 pound (3 to 4 packed cups) chopped fresh spinach; if you're using fresh baby spinach, there's no need to stem or chop it
1/2 cup (4 ounces) light cream or evaporated milk (optional)

*Use all of the white part and about 2 inches of the green part or, in the case of leeks, as much of the green as is tender; don't use the tough parts.

Recipe



Melt the butter in a large saucepan, and sautŽ the spring onions or leeks, onions, and mushrooms until the onions are translucent and the liquid from the mushrooms has mostly evaporated.

Stir in the flour, and cook gently for several minutes. Stir in the chicken broth or water a little at a time; if you keep stirring, it won't become lumpy. Add the milk, and bring to a boil. The liquid will thicken just a bit. Add salt and pepper to taste, the chopped fresh spinach, and cream or milk, if desired. Bring soup to a simmer, and serve it immediately, so it retains its bright green color. Yield: 8 cups, about 6 servings.