Irish Mushroom Soup

1 ½ cups chopped scallion, including the green tops
4 cups chopped fresh mushrooms (pulsed in a processor or
hand chopped; pieces should be approximately ¼ inch in size)
¼ cup butter
3 tablespoons flour
2 cups milk, warmed
2 cups chicken, vegetable or mushroom stock, warmed
(can be added to milk and both heated in the microwave)
Sea salt
Ground pepper

Melt butter over low – medium heat in a large sauté pan or a
thick bottomed pot.

Place scallions in pan and cover with a buttered sheet of
wax paper and place lid on pan.

When scallions are tender, remove wax paper and
add mushrooms; increase heat to medium and
stir for 2 -3 minutes.

Sprinkle flour over mushrooms and scallions; stir in
flour and cook for 3-4 minutes to eliminate raw flour taste.

Pour milk and stock slowly into pan while whisking
to incorporate flour mixture.

Bring just to a boil, then simmer for 10 minutes.

Season to taste with salt and pepper and serve. The soup
can be made ahead and kept at room temperature for an
hour or two; refrigerate if required to hold it longer.