Ingredients

1/2 Cup minced onion
1/4 Lbs. (1 stick) unsalted butter
6 Tbsp. flour
12 Cups rich chicken broth
2 sprigs parsley
1/2 bay leaf
Pinch Thyme
3 Lbs. mushrooms - 1/2 trimmed and sliced very thinly & 1/2 minced in processor
1/2 Tsp. salt
1 Tsp. lemon juice
4 egg yolks
1 cup whipping cream

Method

1) Cook onions in four Tbsp. butter until soft
2) Stir in flour and cook over low heat for 4 minutes without browning
3) Add the broth blending it completely with the flour
4) Add parsley, bay leaf, and thyme and simmer for 20 minutes
5) Melt remaining 4 Tbsp. butter in large pan
6) Toss mushrooms in the butter with salt and lemon juice and cook for five minutes
7) Add mushrooms to broth and simmer for five minutes (if not to be used immediately set aside)
8) Reheat to the simmer
9) Beat egg yolks and cream until blended
10) Stir a cupful of the hot soup into the cream mixture
11) Add the cream to the soup and heat to below the simmer (if the soup simmers the cream will curdle)
12) Taste for seasoning, serve immediately - garnish with chopped parsley
13) Serves 12
14) Serve to greedy children.