Easy to Make...Quick to Cook!

Makes 6 Servings

Ingredients:

6 Tbls butter, organic
1-1/4 cup chopped green onions (or leeks) including tops
1-1/2 cups chopped fresh mushrooms
1 cup potatoes, cubed small (leave skins on)
2 Tbls flour (any berry, ground fine)
2 cup half & half (milk will work but will be thinner consistency - to thicken, add a little more flour)
2 cup chicken broth or stock
½ tsp. salt
1/8 tsp. black pepper

How to:

1. In a large skillet cook green onions in butter over low heat for 5 minutes or until tender.
2. Add the chopped mushrooms and cook mixture, stirring for 2 minutes.
3. Add flour and cook, stirring for 3 minutes.
4. Remove the pan from the heat and add broth and half & half in a steady stream, whisking.
5. Add cubed potatoes, stir.
6. Bring the soup to a low boil over moderate heat.
7. Simmer, stirring, for 5 minutes.
8. Continue on simmer for 5 minutes longer or until potatoes are done.
9. Add salt and pepper.

Note: This is better if made ahead and reheated.

Another Note:  You can leave out the potatoes, adding another ½ cup mushrooms for Cream of Mushie Soup...