1/2 lb. fresh mushrooms
1/2 cup finely chopped onion
2 tbsp. butter
1 tbsp. all-purpose flour
2 tbsp. finely chopped parsley
3 1/2 cups chicken broth
1 egg yolk
1 cup dairy sour cream

Thinly slice mushrooms. Sauté in butter with onion until golden brown. Sprinkle mushrooms with flour and parsley. Gradually stir in chicken broth and simmer 30 minutes.

Beat egg yolk slightly and blend with sour cream. Ladle into warm soup bowls and top with sour cream mixture.

Serves 4.

Submitted by: Sharon Hayden