Chicken, Scallion & Mushroom Soup

Also known as a change-of-weather soup…I always have a hard time accepting the seasons changing and I ended up getting a change-of-weather cold and for this, I need a remedy and a steaming bowl of soup always soothes the soul…Enjoy!

  • 2 drumsticks
  • 2 chicken thighs
  • 2 chicken wings with breast meat
  • 1 pound beef neck bones
  • 1 bunch scallions, trimmed and cut into 1 inch pieces
  • 1/2 cup dried mushrooms
  • 7 garlic cloves, halved or quartered
  • 2 beef bouillion cubes
  • water
  • black pepper
  • sea salt

In a 5 1/2 quart Dutch oven, add in the chicken parts and beef, top with water leaving about an inch from the top of the pot. Season with a little salt, cover and bring to a boil, on high heat. Once the soup comes to a boil, lower the heat to the lowest setting, add in the mushrooms and 1 of the beef bouillion cubes. Cover and simmer for 1 hour. removing any scum that rises to the top. Add in the scallions, garlic and the last bouillion cube, simmer on low for an additional 30 minutes. Season with black pepper and any salt if needed. Serves 4-6.


Scallion Lovers’ Appetizer

This was my favorite after school snack. I used fresh soft Portuguese rolls, it was actually a green onion sandwich. My mom used to get butter from a small little grocery store where he would cut the butter from a big smooth creamy yellow slab that he kept behind the counter. He would weight it and was it a piece of heaven on fresh bread! And sauteing the scallions in the butter was pure bliss. I was sad when he closed the little shop and now every time I pass where that cute little grocery store was, I’m saddened and can’t help think, “If only we bought more butter, maybe he would have stayed open.” lol. Sigh. As a little kid, I loved running my fingers over the spice rack. He carried “Spice Islands” brand. I thought they were such pretty glass bottles. Another thing I remember now, he never aged. I think the secret may have been that big creamy slab, lol. Sigh, am I kicking myself for not asking him where he got his butter! ;)

  • 1 ciabatta bread, cut horizontally
  • 1 large bunch scallions, trimmed and cut into 2 inch sections
  • 3 tablespoons unsalted butter
  • 2 paper thin slices honey ham *optional
  • mayonnaise

In a pan on low heat, melt your butter and once it begins sizzling, add your scallions. Take some extra caution when tossing the scallions in because the butter can splatter. Allow your scallions to saute over low heat. Stir often, as they can burn quickly. This takes about 10 minutes. Once you see a few brown pieces and the lower white part of the scallion is tender, they are done. Use the bottom half of the loaf and reserve the top for a sandwich or two or you could level out the top so it sits evenly and double the recipe. On your bread spread some mayo so every inch is covered. Next take your ham slices and lay them over the mayo and then spread your scallions over your ham. I made it mostly without the ham, and I loved it. So you can skip the ham, either way it’s yummy. With a good knife cut your bread into 9 pieces. This can be messy but worth it. This serves about 4 people. Enjoy!