2 tbsp. butter
1 c. onion, chopped
1 clove garlic, minced
1 parsnip, peeled and diced
1 rib celery, peeled and diced
1/2 lb. mushrooms, sliced
1/2 lb. mushrooms, minced
2 tbsp. four
4 c. chicken stock
Salt and pepper to taste
2 c. light cream
2 egg yolks
1/3 c. chopped chives

In heavy soup pot melt butter and cook onion, garlic, parsnip and celery until softened. Add sliced mushrooms and cook 3 minutes until mushrooms begin to release moisture. Add minced mushrooms and cook 3 minutes more over medium heat.

Add flour and stir vigorously; cook for 2 minutes, stirring. Add stock; season to taste. Simmer 20 minutes. Add cream and bring to a boil. In separate bowl beat egg yolks with 1 cup hot soup. Add to pot; stir until thickened. Do not let soup boil after eggs are added. Garnish with chopped chives. Serves 8.