Chicken Mushroom Soup
|Fresh mushrooms||1⁄2 Pound, sliced|
|Butter||1⁄4 Cup (4 tbs) (4 tablespoon)|
|Chicken stock||2 Cup (32 tbs)|
|Light cream||1 Cup (16 tbs)|
Saute mushrooms in butter for 5 minutes.
Set aside 6 slices for garnish.
Put chicken stock in the blender, add sauteed mushrooms, and blend until mushrooms are coarsely chopped, less than 1 minute.
Add egg yolks and blend 1 or 2 seconds.
Turn into a saucepan, add cream and heat slowly, stirring constantly, until slightly thickened.
Season with salt, pepper, and sherry.
Garnish with the mushrooms.