1/4 c. butter
1/2 c. finely chopped onion
1 lb. mushrooms, washed and stemed
6 tbsp. flour
6 c. chicken broth
1 bay leaf
2 sprigs fresh parsley
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
1 tbsp. lemon juice
1 c. half & half
2 egg yolks
1/2 c. sour cream
Chopped parsley for garnish

Melt 1/4 cup butter in 3 quart saucepan. Add onion and stems of mushrooms; cook until tender. Stir in flour and blend thoroughly. Add chicken broth. Cook over medium heat, stirring constantly until thickened. Add bay leaf, parsley sprigs, salt, and pepper. Simmer for 20 minutes. Strain and return liquid to pan.

In small frying pan, saute the sliced mushroom caps in 2 tablespoons butter. Add lemon juice; stir. Add to broth and simmer for 10 minutes. Blend the cream and egg yolk together, stirring all the while. Add a small amount of the broth to the yolks. Return to pot and heat gently for 2 minutes. Stir in sour cream. Serve soup hot and garnished with chopped parsley. Makes 8 servings.