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Creme Olga Soup Recipe

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This recipe for Creme Olga Soup, by , is from Corrigan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kate Corrigan Ellis

Category:
Category:

Ingredients:  
Ingredients:  
5 bunches of scallions
8 tablespoons of butter
1 teaspoon salt
freshly ground black pepper
2 tablespoons flour
6 cups chicken stock
3/4 pound white mushrooms
1 1/2 cups light cream

Directions:
Directions:
Trim, wash, dry and finely chop the scallions using some of the green stalks as well as the white portions. In a heavy pan, melt the butter. Add the scallions and salt and pepper to taste. Cover the pan and cook the scallions slowly for at least 10 minutes. They should not brown, essentially you want them to stew.

Remove the pan from the stove and stir in the flour, followed by the chicken stock. Place the pan back on the stove and stir constantly until the soup boils. Let it simmer uncovered for 10 minutes.

Meanwhile wash and finely slice the mushrooms and add to the soup. Immediately remove from the stove and blend. The mushrooms should not cook. Place soup back on the stove and add the cream. Reheat the soup (without boiling) and serve when hot.

Number Of Servings:
Number Of Servings:
6

 

 

 

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