North European Liver Soup
|Onion||1 , sliced|
|Nutritional yeast||2 Tablespoon|
|Mushrooms||1⁄2 Pound, sliced|
|Parsley||2 Tablespoon, minced|
|Liver||1⁄2 Pound, cubed|
|Stock||3 Cup (48 tbs)|
Heat oil in pot.
Lightly saute onion, mushrooms and liver.
Simmer gently for 15 minutes.
Remove from heat.
Mix yolks and yeast in small bowl.
Add a small quantity of hot stock.
Gradually stir egg-yeast mixture into soup.
Serve at once.