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1/4 c. butter
3/4 c. chopped green onions,
including tops
2 c. fresh mushrooms
2 Tbsp. flour
1 c. half and half
1 c. chicken broth
1/4 tsp. salt
1/8 tsp. pepper

In large skillet, cook green onions in butter, over low
heat for 5 minutes or until tender. Add the chopped mushrooms.
Cook mixture, stirring for 2 minutes. Add flour and cook,
stirring for 3 minutes. Remove pan from heat and add chicken
broth and half and half in a steady stream, whisking. Bring
soup to a boil over medium heat. Simmer, stirring for 5
minutes. Add salt and pepper.
Note: Better if made ahead and heated. Serves 4.

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