1 c. chopped onion
1 garlic clove, minced
2 tbsp. oil
1 lb. fresh mushrooms, sliced
4 c. chicken broth
2 tbsp. tomato paste
3 egg yolks
1/3 c. Parmesan cheese
1/4 c. port wine
2 tbsp. parsley
French bread slices
Parmesan cheese

Saute onions and garlic in oil. Add mushrooms and cook on low heat for 10 minutes. Stir in broth and tomato paste. Remove from heat. In a bowl, mix yolks, 1/3 cup Parmesan cheese and parsley. Whip with wire whisk. Add one cup of hot broth to yolk mixture. Whip. Pour into remaining broth. Cook on low heat until mixture just begins to boil. Add wine. Ladle soup over slices of French bread in bowls. Sprinkle with additional cheese. Serves 4 to 6.