Cream of mushroom soup

Tags: French, fancy
A fine, rich mushroom soup either for grand occasions or as the main course for a Sunday supper
. 20 steps
1 1/2 oz butter   Cook slowly 8-10 minutes, until tender but not browned Simmer partially covered 20 minutes or more, skim occasionally. Strain, pressing juice out of stems. Return to pan.
4 tablespoons onion chopped
1 1/2 oz flour   Add, stir over moderate heat 3 minutes without browning
2 1/5 pt boiling white/chicken stock   Beat in, away from heat
salt and pepper   Stir in
1 lb mushrooms stems chop
caps slice thinly Toss. Cover, cook slowly 5 minutes.   Pour in, simmer 10 minutes. May be covered with a film of milk and left; reheat to simmering point when ready.
1 oz butter melt until foaming
1/4 teaspoon salt
1 teaspoon lemon juice
2 egg yolks beat   Beat in 1/2 pt by spoonfulls, then stir in rest of soup. Season, stir over moderate heat 1-2 minutes. Do not let it simmer.
1/4 pt cream
1/2 oz butter soften   Stir in
6-8 mushrooms flute   Garnish
3 tablespoons fresh parsley chop