7 slices lean bacon
3 lg. onions, finely chopped
6 mushrooms, finely chopped
4 1/2 tbsp. flour
9 c. beef bouillon
6 lg. potatoes
3 egg yolks
1 1/2 c. sour cream
2 tbsp. parsley
2 tbsp. basil

Dice the bacon and saute it in a deep kettle for 5 minutes. Stir in the chopped onions and mushrooms and saute until the vegetables are soft (approximately 5 minutes). Blend in the flour and gradually add the bouillon, stirring constantly. Peel and slice potatoes very thin; add them to the simmering bouillon and cook for 1 hour.

Beat the egg yolks and mix with sour cream. Stir 1/2 cup of hot soup slowly into the egg mixture. Add this mixture to the soup and simmer for 10 minutes, stirring constantly. Serve immediately sprinkled with minced parsley and dried basil.