June Goodness :-) Cream of Spring Onion Soup

I was researching some recipes for the little newsletter we do for our local farmers market and came across the following on the King Arthur Flour website. I changed a wee bit of wording, but the ingredients are intact. It looks so good I can't wait to try it! Lately we've been doing a lot with wild edible plants. The chickweed/scape recipe from out last post and the talk it was for... If you're looking for a great wild plant cookbook, we've got it!

Wild Foods for Every Table was put together here at The Essential Herbal and has the favorite recipes from readers all over the country.

Cream of Spring Onion SoupAlthough we’re using onions, mushrooms, and spinach, don’t be bound by the parameters of this particular recipe; use it as a base for whatever fresh vegetables you have on hand, can gather in the woods, or can find at the farmers market!
2T butter
1-1/2 C sliced spring onion, scallions, or ramps,
2 C thinly sliced white onions
3-1/2 C sliced mushrooms (domestic or wild—morels if you can find them)
1/4 C King Arthur Unbleached All-Purpose Flour
3 C chicken broth
2 C milk
Salt and pepper to taste
1 pound (3 or 4 C) chopped fresh spinach; if using baby spinach, there’s no need to stem or chop
1/2 C light cream or evaporated milk (optional)
Melt the butter in a large saucepan, and sauté the spring onions and mushrooms until the onions are transparent and the liquid from the mushrooms has mostly evaporated.Stir in the flour, and cook gently for several minutes. Stir in the chicken broth or water a little at a time. If you keep stirring, it won’t become lumpy. Add the milk and bring to a boil. The liquid will thicken just a bit. Add salt and pepper to taste, the chopped fresh spinach and cream or evaporated milk if desired. Bring soup to a simmer and serve immediately so it retains its bright green color.