4 green onions
2 tbsp. butter
1 tbsp. flour
1/2 tsp. curry powder
1 c. chicken stock
1 c. milk
1/3 lb. chopped mushrooms
Salt and pepper
1/4 c. whipping cream
1 egg yolk

Slice onions; set aside 2 teaspoons of tops for garnish. Melt butter in heavy medium saucepan over low heat. Add onions and saute until wilted, 5-7 minutes. Increase heat to medium. Add flour and curry powder and stir. Remove from heat.

Heat stock and milk in heavy saucepan over medium heat. Blend into flour mixture, whisking constantly. Add mushrooms, salt and pepper. Cover partially and simmer 20 minutes, stirring occasionally.

Whisk cream and yolk in small bowl. Mix in 2 tablespoons mushroom soup. Gradually pour mixture back into soup, whisking constantly. Place over low heat and continue cooking until thick, 4-5 minutes. Ladle into bowls; garnish and serve or chill.