3 med. potatoes, diced
1 sm. carrot, chopped
1 lg. stalk celery, chopped
1 med. onion, chopped
2 c. chicken stock
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/2 bay leaf
1/2 tsp. thyme, crumbled
1 lb. fresh bay scallops
1/2 lb. fresh mushrooms, sliced
1 1/2 tbsp. butter
1/2 c. dry white wine
1 c. heavy cream
1 egg yolk, lightly beaten
2 tbsp. chopped parsley
Paprika

Place vegetables in a large pot, cover with chicken stock and bring to boil. Add salt, pepper, bay leaf and thyme. Lower heat and simmer, covered until vegetables are very tender. Remove bay leaf and transfer mixture to blender. Whirl until smooth.

Meanwhile, sauté mushrooms in butter. Add scallops and wine and cook for 1 minute only. Stir in cream, mixed with egg yolk. Combine this mixture with the pureed vegetables and broth. Heat through and serve hot with sprinkling of parsley and paprika.

Serves 4.