1 tbsp. minced fresh garlic
4 tbsp. olive oil
4 tbsp. butter
1 med. onion, finely diced
3 tbsp. tomato paste
Salt and pepper
2 tbsp. parsley, optional
1 lb. fresh mushrooms, sliced
1/4 c. dry sherry or vermouth
3 c. chicken stock
3 egg yolks
1/4 c. grated Parmesan

Saute garlic and onion in oil and butter until soft. Add paste. Add mushrooms and saute. Add wine, stock, salt and pepper; let simmer. Add cheese to egg yolks in a separate dish with parsley. Add a small amount of hot soup to warm the yolks. Slowly add to soup and simmer to thicken. Top with croutons if desired.