1 chopped onion
2 tsp. olive oil
5 egg yolks
1/3 c. grated Parmesan cheese
2 tbsp. snipped parsley
1 clove garlic, minced
4 fresh mushrooms, sliced
4 c. chicken stock
2 tbsp. tomato paste
1/4 c. port wine
4 - 6 slices French bread, buttered and basted

In a large heavy sauce pan cook the onions and garlic in olive oil over moderate heat until onion is tender. Add mushrooms and cook 10 minutes. Stir frequently. Add stock and tomato paste, bring to boil. Remove from heat. In small bowl combine egg yolks, 1/3 cup Parmesan, parsley; stir well. Gradually add 1 cup hot liquid to egg, stir constantly, with whisk. Add egg to mushrooms. Stir constantly. Cook until starts to boil; add port, stir. Cook until heated through. Serve with toast slices at bottom of soup bowl. Ladle soup over toast. Sprinkle with Parmesan cheese. Makes 4 to 6 servings.