1/2 cup onion minced
1 stick unsalted butter
6 tbsps flour
3 qts chicken broth
2 sprigs flat leafed parsley
1/2 bay leaf
1 pinch thyme
2 lbs mushrooms trimmed & sliced very thin
1/2 teaspoon salt
1 teaspoon fresh lemon juice
4 lg egg yolks
1 cup whipping cream
finely chopped fresh parsley for garnish
In a large pot, cook onion in 4 tbsp butter until soft. Stir in the flour & cook over low heat for 4 minutes without browning. Add broth & blend completely with the flour. Add parsley, bay leaf & thyme, and simmer 20 minutes.
Melt remaining 4 tbsp butter in a large pan. Toss mushrooms in the butter with salt & lemon juice, and cook 5 minutes. Add mushrooms to the broth and simmer 5 minutes longer.
Beat egg yolks and whipping cream until blended. Stir a cupful of the hot soup into the cream mixture. Add crem mixture to the soup, and heat to below simmering. (If the soup simmers, the yolks will curdle.)
Adjust the seasonings and serve immediately, garnished with chopped parsley.
Notes: From Martha Stewart's 10th anniversary magazine issue.