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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the butter in a large pot over moderate heat. | 2. Saute the scallions and garlic until tender but not too brown, about 5 minutes. | 3. Stir in the flour and cook 2 to 3 minutes to get rid of the raw flour taste. | 4. Add the stock and mushrooms and bring to a gentle boil, stirring frequently. | 5. Simmer covered for 5 minutes. | 6. Puree in batches using an electric blender or food processor. | 7. (If you have one, an immersion blender is the best!) Strain, return to the pot and add the cream or half& half, salt, and pepper. | 8. Reheat and serve garnished with chopped fresh herbs. | 9. Serve with a crusty loaf of French bread and a glass of wine. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons		342.0	15.714	10.686	28.8
scallion	12		green sliced	384.0	88.08	21.96	2.28
garlic clove	3		chopped	-	-	-	-
purpose flour	4	tablespoons		-	-	-	-
chicken broth	3	cups	low sodium	234.36	5.67	33.4152	7.8624
mushroom	8	ounces	chopped	77.1106	15.3994	5.0802	1.1113
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
salt black pepper			ground	-	-	-	-
tarragon			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.