|Fresh mushrooms||1 Pound, thinly sliced|
|Beef broth||6 Cup (96 tbs), simmering|
|Freshly ground black pepper||To Taste|
|Egg yolk||1 (Combined With 2 Tablespoons Cream)|
|Cream||2 Tablespoon (Combined With Egg Yolk)|
|Lemon||1⁄2 , juiced|
|White bread slice||2 , diced and toasted in the oven until brown|
Heat the butter in a large saucepan and saute the mushrooms over medium heat for 3 to 4 minutes.
Stir in the flour and cook 2 minutes.
Add the hot broth gradually, stirring constantly.
Season with salt and pepper and simmer slowly 10 minutes.
Just before serving, stir in the egg yolk mixed with cream and the lemon juice.
Heat the soup, but do not allow it to boil.