Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Mushrooms (sliced)
2 sm Onions (finely chopped)
3 tb Butter
1 tb Oil
2 tb Flour
2 cn Chicken broth (condensed)
2 c Water
2 Chicken bouillion cubes
1 c Milk
4 tb Sour cream
2 Egg yolks (beaten)
1/4 c Sherry
1 tb Worcesteshire sauce
ds Nutmeg
Salt (to taste)
Pepper (to taste)
ds Garlic powder

Saute mushrooms and onions in butter and oil for 10 minutes or until
tender. Add flour to sauteed vegetebles. Add stock mixture of the
chicken broth, water and bouillon to vegetables. Cook, not boiling,
for 30 minutes. Add milk, stirring constangly. Take half mixture and
blend in blender. Return to pot with other soup mixture. Add sour
cream to cooking soup and stir. Add egg yolks to cooking soup,
stirring constantly. Bring sherry to a boil and add to soup. Add
remaining ingredients, simmer for 15 minutes and serve.

SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by
Nancy Coleman

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