In large heavy soup pot, melt butter over medium heat; sauté mushrooms for 5-6 minutes or until mixture from mushrooms has evaporated; sprinkle flour over mushrooms and cook 1 minute. Gradually stir in broth; bring to boil, stirring constantly. Add thyme and bay leaf; reduce heat and cover. Simmer 15- 20 minutes. Remove bay leaf. In small bowl whisk egg yolks with cream; stir 1 cup (250 mL) hot broth into cream mixture and then return all to saucepan. Heat over low heat until hot about 5 minutes; add pepper to taste. Serve sprinkled with parsley.
Makes 8 servings
NOTE: If table cream is substituted and allowed to boil it will curdle.
Variation: Add 1/4 cup (50 mL) medium sherry.
Nutritional Information: Per Serving
Protein : 3.8 g
Fat: 12.6 g
Carbohydrates: 7.4 g
Dietary Fibre: 1.1 g
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