Mushroom and Scallion Soup

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            FOOD FUNNY
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Frequent contributor Anna Welander of Uppsala, Sweden writes, "Here
are a couple of witty riddles that I found in the Christmas crackers
this year."

Q: Why did the orange go to the doctor?
A: Because it wasn't peeling very well.

Q: What do you call a woman that carries a pint of beer on her nose?
A: Beertrice.

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            TODAY'S RECIPE
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This classic French soup proves that classical French cooking doesn't
have to be time-consuming and laborious.

Mushroom and Scallion Soup (Creme Olga)

4 Tbs (60 ml) butter
12 scallions (spring onions), green and white parts, chopped
1-3 cloves garlic, finely chopped
4 Tbs (60 ml) all-purpose flour
3 cups (750 ml) chicken stock
8 oz (225 g) mushrooms, chopped
1/2 cup (125 ml) heavy cream
Salt and freshly ground pepper to taste
Chopped fresh tarragon or chives for garnish (optional)

Heat the butter in a large pot over moderate heat and saute the
scallions and garlic until tender but not brown, about 5 minutes.
Stir in the flour and cook 2 to 3 minutes. Add the stock and
mushrooms and bring to a boil, stirring frequently. Simmer covered
for 5 minutes. Rub the soup through a fine strainer or puree in an
electric blender or food processor. Strain, return to the pot and add
the cream, salt, and pepper. Reheat and serve garnished with chopped
fresh herbs if desired. Serves 4 to 6.
Received on Tue Feb 17 09:22:43 2004