Spring Onion Soup

3 c. spring onions/scallions, thinly sliced (about 2 bunches)
1 pound mushrooms, sliced
4 cloves garlic, chopped
1/2 stick butter
4 T. flour
4 c. chicken or vegetable broth
water to taste
1/2 c. cream or 1/2 & 1/2
salt & pepper to taste

Saute onions, mushrooms, garlic, butter in soup pot or Dutch oven until onions are wilted; about 3-5 minutes. Add flour until all is coated. Slowly stir in broth. Simmer for 20 minutes, or until bubbling but not boiling. Let cool a bit, then use an immersion blender or process the soup in a food processor until smooth. Move back to the soup pot and add cream, salt & pepper. Simmer until warmed through and serve.