7 slices bacon
3 lg. onions
6 chopped mushrooms
4 1/2 tbsp. flour
9 c. beef bouillon
6 lg. potatoes
3 egg yolks
1 1/2 c. sour cream
2 tbsp. parsley, chopped
2 tbsp. basil (I omit)

Dice bacon and saute in deep kettle for 5 minutes. Stir in chopped onion and mushrooms; saute until veggies are soft (approximately 5 minutes). Blend in flour and gradually add the bouillon, stirring constantly. Peel and slice potatoes thin. Add to simmering bouillon and cook for 1 hour. Beat egg yolk and mix with sour cream. Stir 1/2 cup of hot soup slowly into the mixture. Add this mixture to the soup and simmer for 10 minutes, stirring constantly. Sprinkle with parsley.