Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Butter
1 lb Mushrooms - sliced
3 tb All-purpose flour
4 c Half and Half
1 Egg yolk - beaten to blend
2 tb Lemon juice
Salt and pepper

Melt butter in heavy large saucepan over medium heat. Add mushrooms
and saute until soft, about 4 minutes. Add flour and stir for 2
minutes. Slowly mix in Half and Half. Simmer until thickened,
stirring frequently, about 4 minutes. Combine yolk and lemon juice
in small bowl. Gradually whisk in half of soup. Return to saucepan
and stir until heated through; do not boil. Season generously with
salt and pepper.

Serves 4.

Recipe from "Too Busy To Cook", Bon Appetit, December, 1989.

Posted by Michelle Bass. Courtesy of Fred Peters.

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