|Shallots||4 , finely chopped|
|Mushrooms||750 Gram, sliced|
|Chicken stock||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Cream||1⁄3 Cup (5.33 tbs)|
Place butter, shallots and mushrooms in a deep casserole dish.
Cover and cook for 3 minutes on HIGH.
Stir in chicken stock and milk.
Cook a further 5 minutes on HIGH.
Blend flour with a little water until smooth.
Stir into soup.
Cook for 2 minutes on HIGH.
In a bowl, beat cream and egg yolks together.
Whisk quickly into hot soup.
Reheat for 3-5 minutes on MEDIUM HIGH.
Season to taste.