Creamed Mushroom Soup
|Dried mushrooms||2 Ounce|
|Milk||1 1⁄2 Cup (24 tbs)|
Soak mushrooms in warm water for 30 minutes.
Drain and place them in 4 cups of cold water for several hours.
Boil mushrooms in some water for 1/2 hour.
Remove mushrooms, chop fine and return to mushroom liquor.
Melt margarine, remove from heat and mix with flour.
Add salt, pepper and milk to make thick sauce.
Pour sauce into mushrooms, stirring to prevent lumps.
Before serving add well beaten egg yolk.
Serve hot with grated parmesan cheese.