3 med. potatoes, diced
1 sm. carrot, chopped
1 lg. stalk celery, chopped
1 med. onion, chopped
2 c. chicken stock or College Inn broth plus 1 bouillon cube
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. thyme
1/2 tsp. bay leaf
1 lb. fresh scallops
1/2 lb. sliced fresh mushrooms
1 1/2 tbsp. butter
1/2 c. dry white wine
1 c. heavy cream
1 egg yolk, beaten lightly
2 tbsp. chopped parsley

Place vegetables in large pot, cover with chicken broth and bring to boil. Add salt, pepper, bay leaf and thyme. Lower heat, simmer covered until vegetables are tender. Remove bay leaf, and put in blender. Whirl until smooth. When ready to serve, saute mushrooms in butter. Add scallops and wine and cook for one minute only. Stir in cream mixed with egg yolk. Combine with vegetables and broth, heat thoroughly and serve with sprinkling of parsley and paprika.