Melt 1/4 cup of olive oil and 1/2 cup of salted butter in skillet over medium heat. Add 1/4 cup of scallions, cup of finely chopped onions, 3 cloves of garlic, salt and pepper to taste. Sautee until onions are transparent in color. In stock pot, combine 32 oz of chicken broth, 2 cups of diced mushrooms, 3 cups of milk (whole or 2 %), add sauteed ingredients from skillet and then add a pint of heavy whipping cream. Simmer on low and stir often.