Green Onion Soup

Oxmoor House
1 1/2 quarts


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3 bunches green onions, finely chopped
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups half-and-half
1/2 cup milk
1/2 cup vermouth
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon hot sauce


Sauté green onion in butter in a large Dutch oven until tender; add flour, and stir well. Cook 1 minute, stirring constantly. Gradually add broth, half-and-half, milk, vermouth, and water; cook over low heat, stirring constantly, until slightly thickened and bubbly. Add salt, pepper, and hot sauce; stir well.

Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Serve in warm soup bowls.

Created date

February 2010