3/4 cup choped scallions
1/4 stick butter
2 cups chopped shaggy manes (Coprinus comatus)
2 tbsp flour
1 cup milk
1 cup chicken broth
Salt to taste
Combine scallions and butter and saute for five minutes. Add shaggy manes and cook for three minutes. Add fresh garlic. Add flour and cook for three more minutes. Add milk and chicken broth. Cook on very low heat for 10 to 20 minutes.
This soup was served at the wild mushroom cook-and-taste party at the Telluride Mushroom Festival, an annual gathering of a couple hundred mycophiles interested in collecting, studying, eating, discussing, and loving wild mushrooms.