1/4 c. butter
3/4 c. chopped green onions (include 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 large skillet cook green onions in butter over low heat for 5 minutes. Add chopped mushrooms and cook mixture, stirring for 2 minutes. Add flour; cook, stirring for 3 minutes.

Remove pan from heat and add chicken stock and half and half in a steady stream, whisking. Bring soup to a boil over moderate heat. Simmer, stirring for 5 minutes. Add salt and pepper. This soup is even better when re-heated. Makes 4 servings.