1/3 c. unsalted butter
3/4 c. finely chopped scallions
2 c. mushrooms, chopped (tops only)
2 tbsp. flour
1 c. milk
1 c. chicken stock or canned chicken broth
1/4 c. sherry
Freshly ground pepper
5 drops Tabasco

Simmer mushroom stems in chicken stock or broth for 30 minutes. In a heavy pot, melt the butter. Add scallions and cook until translucent, stirring often. Add the mushrooms and cook for 2- 3minutes, tops only that have been chopped. Stir in flour and continue to cook while stirring for about 2 minutes.

Combine milk and stock. (Do not include stems with stock.) Pour stock mixture into pan in a steady stream while mixing with whisk. Bring soup to a boil; reduce heat and simmer for about 5 minutes. Add freshly ground pepper and the 5 drops of Tabasco. Remove from heat and add sherry.