3/4 cup of milk (for creamy taste use
salt and pepper to taste
Cut off mushroom caps and set aside. Chop
stems. In a large stockpot melt butter. Add mushrooms and chopped stems
with green onion and stir for 3 minutes. Blend in flour, add vegetable
broth, stir in and stir midway through cooking until thickened. Stir in
half and half. Season.