6 or 7 chicken breasts
3/4 c. cubed American cheese
3/4 lb. vermicelli
3 egg yolks
2 lg. cans mushroom caps
1/2 pt. heavy cream

Boil chicken breasts in 3 cups water with 2 stalks celery, 1 onion studded with 2 cloves, 1/2 bay leaf and 1 carrot and salt. Strain breasts. Save liquid. Add mushrooms and stirred yolks. Cook vermicelli in chicken broth. Add chunks of chicken, cheese and cream. (May add 1 tablespoon sherry.) Top with Parmesan cheese. Dot with butter. Heat through or freeze.