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French Mushroom Soup

1/2 cup minced onion
1/4 pound unsalted butter
6 tablespoons flour
12 cups chicken broth
2 sprigs parsley
1/2 bay leaf
1 pinch thyme
3 pounds mushrooms, trimmed, sliced
1/2 teaspoon salt
1 teaspoon lemon juice
4 egg yolks
1 cup whipping cream
finely chopped parsley

In a large pot, cook the onions in 4 tablespoons butter until soft.
Stir in the flour, and cook over low heat for 4 minutes without
browning. Add the broth, blending it completely with the flour.
Add the parsley, bay leaf, and thyme, and simmer for 20 minutes.

Melt remaining 4 tablespoons butter in a large pan. Toss the
mushrooms in the butter with salt and lemon juice, and cook 5
minutes. Add the mushrooms to the broth, and simmer 5 minutes.

Beat the egg yolks and cream until blended. Stir a cupful of the
hot soup into the cream mixture. Add the cream to the soup, and
heat to below the simmer. (If the soup simmers, the yolks will
curdle.) Taste for seasoning. Serve immediately, garnished with
chopped parsley.

Serves 12.


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