Cream of Mushroom Soup

2 T unsalted butter
1 1/2 lb assorted mushrooms chopped
1 large onion chopped
1 bunce scallion sliced
4 oz baking potato peeled and thinly sliced
3 cups chicken broth (vegetable broth if wanted)
1 1/4 cup 1% milk

melt 1/2 T butter over medium high heat in a large sauce pan. cook 1/3 of the mushrooms until softened. Remove from pan and set aside repeat two time with the remaininf 2/3 of mushrooms. Melt last 1/2 T of butter and cook the onion and scallion until golden brown and soft. Return the mushrooms to the pan and potato, broth and 1 cup of water. Cook for 10 minutes. Puree soup in a blender and return to a sauce pan stir in the milk and heat through. Salt and Pepper to taste.

The recipe I use says it serves 4. I managed to get 6 two Cup servicgs out of it.

Number of Servings: 6

Recipe submitted by SparkPeople user GILLILANDJKG.