INGREDIENTS

• 1/4 pound butter
• 1 1/2 pounds sliced mushrooms
• 1/4 cup chopped green onions
• 3 tablespoons flour
• 6 cups chicken stock
• 1 bay leaf
• 2 large egg yolks
• 1/2 cup table cream
• 2 tablespoons chopped parsley
• 1 teaspoon dried thyme
• 1 teaspoon lemon juice

DIRECTIONS

1. In a large pot, melt butter over medium heat. Add onions and mushrooms; cook until soft.
2. Stir in flour; cook over low heat for 4 to 5 minutes. Do not brown.
3. Add stock slowly, glending completely with mushroom mixture.
4. Add 1 tablespoon parsley, bay leaf and thyme; simmer for 20 minutes.
5. Remove and discard bay leaf.
6. In a small bowl, beat egg yolks, lemon juice and cream together until blended. Stir 1 cup of hot soup into mixture to temper. Add cream mixture to soup; heat to just below simmer point. Do not overheat or it will curdle.
7. Garnish with remaining parsley and serve.

Yield: 6-8 servings