Creamy Scallion-Mushroom Soup

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6 tablespoons unsalted butter

2 pounds scallions (about 5 bunches)—1 scallion julienned, the rest coarsely chopped

Salt and freshly ground pepper

2 tablespoons all-purpose flour

5 cups chicken stock or canned low-sodium broth

1 pound white mushrooms, very thinly sliced

1 cup packed flat-leaf parsley leaves

1/2 cup heavy cream

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