Fresh Mushroom And Green Onion Soup

Trim, rinse and coarsely chop green onions, including the green tops. Melt butter in a large saucepan over medium heat until foaming; stir in green onions and cayenne pepper. Reduce heat to low, cover and cook, stirring occasionally for 10 minutes; be careful not to brown.

Stir in flour and whisk over low heat for about 2 minutes. Gradually add chicken stock; increase heat to medium and bring to a boil. Reduce heat to medium-low and simmer uncovered for about 10 minutes, stirring occasionally.

Stir in 3/4 of the mushrooms; simmer until soft. In a blender, puree the soup in batches until smooth and creamy. Return puree to saucepan, bring to serving temperature and adjust seasoning with salt and pepper. Add remaining mushrooms and cook 1 minute.

Garnish each bowl with a dollop of sour cream and chopped chives.