1 lg. clove garlic
2 oz. melted butter
2 oz. olive oil
1 onion
1 lb. fresh mushrooms, sliced
3 c. chicken broth
2 tbsp. tomato paste
2 oz. white port wine
3 egg yolks
2 oz. Parmesan cheese, grated
1/2 c. minced parsley
Salt & pepper

Saute garlic and onion in butter and oil. Add mushrooms. Cover and cook on medium heat until mushrooms are about 1/3 original size. Add chicken broth, tomato paste and wine. Season to taste. Simmer for 10 minutes. Mix in 3 beaten egg yolks, cheese and parsley. Simmer for 5 minutes. Serve with garlic bread.