|Frozen cream of shrimp soup||1 Can (10 oz)|
|Milk||1 Can (10 oz) (1 Soup Can)|
|Grated onion||1 Teaspoon|
|Egg yolks||4 (From Baked Salmon Mousse)|
|Lemon juice||1 Tablespoon|
1. In a medium-size saucepan over medium heat combine and heat soup, milk and onion stirring constantly such that the soup thaws and mixture is bubbly-hot.
2. Using a fork beat egg yolks slightly and stir in a generous 1/2 cup of hot soup mixture.
3. Into mixture in saucepan quickly stir this back and cook over low heat with constant stirring such that the sauce thickens slightly.
4. To serve, stir in lemon juice and optionally season with salt and pepper as per taste.
To heat the soup heat the soup mixture in top of double boiler over hot water.