Warm up your family this winter with this delicious and inexpensive soup.

8 oz. mushrooms
2 oz. butter
1 heaping tbsp. flour
2 c. milk
1/2 c. chicken stock
1/2 c. cream
2 egg yolks
Seasoning

Chop mushroom finely. Melt butter in a medium saucepan, draw aside from heat and stir in the flour. Return to heat and cook this "roux" 2 to 3 minutes. Add milk gradually to make a thick sauce. Add mushrooms. Season to taste with spices of your choice (nutmeg's nice in this) and pour in the stock. Stir well and cook 15 minutes. Stir in the cream which has been beaten with the yolks. Heat through without boiling and serve at once. Serves 4.