1/4 c. butter
3/4 c. chopped green onions, including tops
2 c. chopped, fresh mushrooms
2 tbsp. flour
1 c. half and half
1 c. chicken broth or stock
1/4 tsp. salt
1/8 tsp. pepper

In a large skillet cook green onions in butter over low heat for 5 minutes or until tender. Add the chopped mushrooms and cook mixture, stirring, for 2 minutes. Add flour and cook, stirring, for 3 minutes. Remove the pan from the heat and add chicken stock and half and half in a steady stream, whisking. Bring the soup to a boil over moderate heat. Simmer, stirring, for 5 minutes. Add salt and pepper. Yield: 4 servings.

NOTE: This is better if made ahead and reheated.