Yield: 9 cups
11/2 Cups chopped green onions with tops
1/2 cup butter or margarine, melted
1 pound fresh mushrooms, sliced
1/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon white pepper
3 cups chicken broth
3 cups milk
Saute onion in butter in a Dutch oven 3 to 4 minutes or until tender. Add mushrooms, and saute 2 minutes. Stir in flour and white pepper; cook over medium heat, stirring constantly, 2 minutes. Gradually add chicken broth and milk, stirring until smooth; bring mixture just to a boil over low heat, stirring constantly.
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