Although it’s inspired by the dairy version, this incredibly smooth and creamy soup, which my sister Faige prepares often, is pareve, so you can serve it in the evening at a meat meal.
In a food processor or with a hand blender, purée mushrooms with scallions.
Heat oil in a soup pot. Add mushroom mixture and sauté for eight minutes. Add garlic and sauté an additional two minutes. Add flour and stir to thicken.
Add stock and milk. Bring to a simmer and cook over low heat for one hour.