Irish Mushroom Soup

1 lb Mushrooms, quartered
4 Scallions, thinly sliced
1 c Parsley, fresh, chopped
4 tb Butter
2 c Heavy cream
1 c Flour
Salt to taste
8 c Chicken stock
6 ts Freshly ground pepper
1/2 md Onion, finely chopped

Finely chop onions and parsley; slice mushrooms. Melt butter in heavy saucepan over medium heat. Add onions and mushrooms to melted butter and saute until onions are golden brown, about 10-12 minutes. Add chicken stock and simmer. Stir in flour mixture, mix well. Stir in heavy cream. Add scallions and parsley and stir to mix. Add salt & pepper, stir thoroughly. Add flour as needed for thickening. Cook on medium heat, stirring occasionally. When it reaches low boil, cover and reduce heat to low, simmering 20 minutes. Makes 8 servings.

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