Mushroom Soup Recipe

3 mushrooms

2/3 cup chicken stock

1/4 slice onion

2 teaspoons butter

1 egg yolk

1 tablespoon heavy cream

1 teaspoon sauterne

Salt and pepper



Clean mushrooms, chop, and cook in one teaspoon butter five minutes.

Add stock and let simmer eight minutes. Rub through a puree strainer,

add egg yolk slightly beaten, cream, remaining butter, seasoning and

wine.

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