Rich Cream of Mushroom Soup

Slice the fresh mushrooms into uniform thin slices, approximately ¼-inch thick, removing any debris with a damp paper towel.

Melt the butter in a large saucepan over medium heat, ensuring it foams but does not brown.

Add the sliced mushrooms to the melted butter and sauté for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to soften.

Stir in the chopped green onions, cooking for 1-2 minutes until fragrant.

Sprinkle the flour over the mushroom mixture and stir constantly for 1-2 minutes to form a roux, ensuring the flour is fully incorporated and no lumps remain.

Gradually pour in the chicken stock while stirring continuously to prevent lumps from forming, then bring the mixture to a simmer.

Simmer the soup for 5 minutes, stirring occasionally, to allow the flavors to meld and the broth to thicken slightly.

Reduce the heat to low and slowly stir in the half and half, avoiding boiling to prevent the cream from breaking.

Season the soup with pepper, tasting as you go and adjusting seasoning as needed.

Simmer gently for 2-3 minutes more until the soup reaches the desired consistency and temperature, then serve immediately in warm bowls.