1/2 lb. mushrooms, cut in half
2 or 3 tbsp. butter
2 or 3 scallions, chopped
1 tbsp. Hungarian paprika
2 c. chicken broth or 2 bouillon cubes in 2 c. water
1 tbsp. flour
1/2 c. sour cream
1 egg yolk

1. Brown the mushrooms and scallions in the butter.

2. Sprinkle and stir in the paprika, then flour.

3. Add the chicken broth and simmer 15 to 20 minutes.

4. In a bowl that will hold all the soup, beat the egg yolk into the sour cream.

5. Slowly stir the soup into the sour cream, return to pan. Delicious!