RECIPE BY: Hobby Farms March/April 2013 —

Mushroom and Spring Onion Soup

Spring is nearly here, and we are excited to start some menu planning in anticipation of the    first appearance of chives, chervil,ramps and onions!


4 Tbsp butter

8 oz sliced fresh mushrooms

1 1/2 Cups thinly sliced spring onions with both white and green parts

2 Tbsp flour

1/2 Cup dry white wine (Hickory Creek Riesling, Pinot Gris, Gruner Veltliner or Chardonnay will do!)

2 Cups steaming hot chicken broth

1/2 tsp coarsely ground salt

Freshly ground green or mixed peppercorns to taste

1 Cup half and half


Melt butter in large, heavy bottomed saucepan over medium heat.  Add mushrooms and onions, and saute until both are cooked through and softened.  Stir in wine, and cook until reduced by about one-half.  Gradually sprinkle in flour to avoid lumps, stirring constantly and briskly to thoroughly incorporate.  Add hot chicken broth, salt and pepper, and stir to combine.  Heat to an active simmer, and cook for 2 minutes.  Sir in half and half and cook for 2 more minutes.  Serve immediately.

MAKES: 3 Cups