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Mushroom Soup

Materials :

• 12 ounces mushrooms
• 4 eggs yolks
• 1/2 teaspoons grated nutmeg
• 2 tablespoons chopped parsley
• 1 1/2 teaspoons salt
• 6 tablespoon cream
• 1/4 teaspoon pepper
• 2 pints chicken stock

Procedure :
1. Prepare mushroom and place in frying pan with malted butter.
2. Cover and cook for 10 minutes. Add stock.
3. season with salt, pepper and numteg.
4. Bring to boil and then simmer for 30 minutes.
5. Sieve and blend until smooth, with remaining ingredients.
6. Return to pan and heat. Remove pan from stove and cool.
7. Add beaten agg yolks and cream, string gently. Do not boil.
8. Garnish with chopped parsley and serve.