April 8th, 2012
In large heavy soup pot, melt butter over medium heat; sauté mushrooms for 5 to 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, bay leaf and green onions; reduce heat and cover. Simmer 15 to 20 minutes. Remove bay leaf.
In small bowl whisk egg yolks with cream; stir 1cup 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.
Nutrients per serving: 162 calories, 4 g protein, 13 g fat, 7 g carbs, 1 g fibre.