2 1/2 Tbsp Unsalted Butter
1 Small Onion
1 Bunch Green Onions
1/2 lb (226 g) Mushrooms
1 3/4 Cup Chicken Broth
1/2 Cup Half & Half Milk (milk & cream)
1- Dice the onions.
2- Mince the green onions.
3- Slice the mushrooms.
4- Dice the potatoes.
1- Heat the butter in a pot until melted.
2- Add the diced onions and fry until translucent.
3- Add the green onions, stir and continue frying.
4- Add the mushrooms and continue frying until mushrooms become dark.
5- Add the potatoes and pour in the chicken broth, stir well. (Add salt if preferred).
6- Cover the pot with a lid, simmer for 20 minutes over medium heat, until the potatoes are mashed in the soup.