Double Mushroom Soup

Sauté minced scallions in butter over very low heat for about 15 minutes. Stir in flour and cook for several minutes. Remove from heat and slowly stir in stock, eliminating all lumps. Set aside 4 large mushrooms of uniform size and mince remainder very fine. Stir minced mushrooms into soup; bring to a boil, and simmer gently for 10 minutes. Put soup through a vegetable mill or strainer. Return to stove, add cream, and heat. Season to taste. Meanwhile slice reserved mushrooms very thin, and put them in a warm soup tureen or individual soup dishes. Pour in hot soup and serve.