1 tbsp. butter
1 tbsp. olive oil
1 med. onion, chopped
1 clove garlic, split
1 lb. fresh mushrooms, sliced thin
3 tbsp. tomato paste
3 c. chicken stock
2 tbsp. Italian Vermouth
1/2 tsp. salt
Dash of pepper
4 egg yolks
2 tbsp. parsley, chopped
2 1/2 tbsp. Parmesan cheese

In a medium size sauce pan, melt butter and olive oil. Saute onion and garlic. Let brown lightly and discard garlic.

Stir in mushroom and saute for 5 minutes.

Add tomato paste and chicken stock; mix well.

Stir in Italian Vermouth, salt and pepper. Simmer for 10 minutes.

Just before serving, beat together egg yolks, parsley and Parmesan cheese. Mix egg mixture into boiling soup and serve at once.