Chopped Mushroom Stems And Scallop Chowder

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 3 garlic cloves, finely chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 3 green onions, plus four-inches of their green tops
• 1 1/2 cups chopped mushroom stems
• 1/2 teaspoon dried tarragon
• 2 cups water
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 tablespoons chicken soup, granules
• 1 1/2 cups milk
• 2 cups o'brien potatoes (frozen foods section)
• 1 cup half-and-half
• 6 -7 large scallops, quartered

Recipe

• 1 in a deep saucepan, gently sauté the garlic in the butter and olive oil until fragrant.
• 2 slice the green onions and tops diagonally into 1-inch pieces and add to the pan. sauté until the onion greens are wilted.
• 3 add the mushrooms and fry on medium heat about 8 minutes.
• 4 add the tarragon and simmer a minute.
• 5 add the water, salt, pepper, chicken soup granules and milk. simmer on high heat. never allow soup to boil.
• 6 add the o'brien potatoes and half n half. bring back to a good simmer and cook until the potatoes are soft, about 8 minutes.
• 7 taste to adjust seasonings.
• 8 add the sliced scallops and stir gently.
• 9 heat on low about 4 minutes. or turn off heat and allow the scallops to cook in the hot soup broth.
• 10 ladle into bowls and serve with a crusty bread and a green salad.