Cream Of Mushroom Soup
|Fresh mushrooms||1 Pound|
|Onion||1 Medium, minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Milk||6 Cup (96 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
Wash and trim mushrooms.
Chop coarsely, then force through food chopper.
In top part of double boiler over direct heat, cook mushrooms and onion in the butter.
Blend in flour.
Scald milk with bay leaf, parsley, and clove.
Strain into first mixture.
Put over boiling water and cook, stirring constantly, until thickened.
Force mixture through a sieve and put back in double boiler.
Season with salt and pepper; add cayenne and mace.
Stir in cream beaten with egg yolks and heat well, stirring.