Serves approximately 4

2 Large Bunches Green Onions
5 Tbs. Butter 
4 Tbs. Flour   
4 to 5 Cups Stock (Chicken or Vegetable)  
½ Cup Crème Fraiche (or Sour Cream), + more for garnish
1 ½ Cups Button Mushrooms, brushed clean and trimmed
Salt and Freshly Ground White Pepper, to taste
Pinch of Cayenne Pepper
Fresh Chives, for garnish

METHOD:
Peel and chop onions into ¼” pieces. 

Melt butter in heavy pan over medium-low heat.  Add green onions to pan with butter and stir until well coated with the butter.   Allow onions to “sweat “ for about 5 minutes.

Stir in the flour.  Cook butter and flour over medium heat, or until mixture gives off a nutty aroma, approximately 2 to 3 minutes. Begin adding stock, whisking as stock is added.  Bring mixture to a boil. Reduce heat slightly and simmer for 10 minutes. Season to taste with salt, pepper and a pinch of cayenne.

Meanwhile, slice about ½ cup of the mushrooms and place into blender or food processor.  Next, pour 1 or 2 ladles full of hot liquid onto the mushrooms and blend until they are finely minced.  Be very careful, liquid will be hot!  For safety, place towel over top of blender lid and hold while blending.  You can also use an immersion blender directly in the pot.

Thinly slice remaining mushrooms add to pan and return soup to pan.  Whisk in crème fraiche, heat over low heat until soup is warmed through.  Do not allow soup to boil!

Serve immediately topped with a spoonful of crème fraiche or sour
cream and a few chives or green onions.