1 clove garlic, smashed (or dry powder)
1 onion, chopped
1/3 c. butter, melted
3 tbsp. tomato paste
1 lb. mushroom caps, sliced
1/4 c. dry vermouth or white wine
3 c. chicken stock or broth
3 egg yolks
1/3 c. Parmesan cheese
2 tbsp. parsley

In large pot saute onion and mushroom in butter for 5 minutes. Add chicken broth (canned, cubed or your own). Add wine and tomato paste. In a bowl combine egg yolks, cheese and parsley to make a paste. Add a portion of broth to paste. Stir entire mixture together. Heat over medium heat. Season with salt and pepper. Makes 6 cups.