Ingredients

• 3 LB Mushrooms
• 1 Lb Carrots chopped Course
• 1  Large Onion chopped course
• 1  Bunch of Green Onion sliced thin, Seperate the White from the Green
• 1 Large Red Bell Pepper chopped course
• 1 Stick Butter
• 1 Qt. Stock, Chicken or Vegetable
• 1 Cup Heavy Cream
• 4 tbs  Flour

Method

1. Slice 1 LB Mushrooms and set aside.
2. In a 6 Qt pot add Butter, Onion, Carrots and Peppers.
3. Sweat the vegetables in the pot over a medium high heat until they are tender.  Add the remainder of the Mushrooms and Sweat the Mushrooms.  When mushrooms are cooked down, cover them with stock and bring to a low boil.
4. In a Saute Pan add half a stick of Butter and saute the White Part of the OInion.   When onions are slightly browned, reduce the heat and add flour to make a roux.  Let the Butter, Onion and Flour cook together and then set aside.
5. After the Mushrooms, Vegetables and Stock are cooked through they need to be pured.
6. You can use a submersion blender right in the pot or a regular blender.  To use a regular blender, first strain the vegetables from the stock , (reserving the liquid) and put them in the blender.   Add some of the liquid to the mixture and blend well.  Cover the blender with a towel to prevent hot liquids from spilling out!  You might not need all the liquid when you pure' the mixture.
7. Now!  Add the Mushroom Mixture to the pot along with the Onion Roux, all remaining liquid, the Cream and the Sliced Mushrooms.  Stir together over a medium high heat until the Sliced Mushrooms have cooked down.  Adjust the flavor with Salt if needed.
8. Just before service, stir in the Green Onion and serve.

Makes  8 portions

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