|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.
Serving size: Complete recipe
Calories 1012 Calories from Fat 525
% Daily Value*
Total Fat 59 g90.5%
Saturated Fat 35.2 g175.8%
Trans Fat 0 g
Cholesterol 316.2 mg105.4%
Sodium 5976.5 mg249%
Total Carbohydrates 87 g29%
Dietary Fiber 7.9 g31.4%
Sugars 18.3 g
Protein 41 g81.2%
Vitamin A 35.6% Vitamin C 53.4%
Calcium 22.4% Iron 39.1%
*Based on a 2000 Calorie diet