From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox newsletter.


  • 1 cup chopped green onions
  • 5-1/3 tablespoons butter
  • 2 cups chopped fresh mushrooms
  • 2 tablespoons flour
  • 1 (13-3/4 ounce) can chicken broth
  • 13-3/4 ounces milk
  • Salt, pepper, cayenne pepper to taste


Saute onions in butter until tender, about 5 minutes.  Add mushrooms.  Cook 2 minutes.  Add flour and chicken broth and simmer 5 minutes.  Add milk, salt, pepper and cayenne pepper and heat.  (You may have to add a little water or milk if soup taste too rich.)

SERVES: 4 - 6

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